Roasted Chickpea Caesar Salad
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Roasted Chickpea Caesar Salad

Roasted Chickpea Caesar Salad

with Grape Tomatoes & Garlicky Croutons

All hail this veg-ified version of Caesar salad that our chefs dreamed up. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh lettuce, grape tomatoes, Parmesan cheese, homemade croutons, and a vegetarian Caesar dressing—then romaine calm while you find yourself unable to resist this BRUT-iful salad.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit


1 tablespoon

Ranch Spice

1 unit


4 ounce

Grape Tomatoes

1 unit

Baby Lettuce

6 tablespoon


(Contains Eggs)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

1 teaspoon

Hot Sauce

1 unit


(Contains Soy, Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories1030 kcal
Fat65 g
Saturated Fat12 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber10 g
Protein19 g
Cholesterol95 mg
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small Bowl
Medium Bowl
Large Bowl


Roast Chickpeas

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and ½ tsp salt (1 tsp for 4). • Roast on top rack for 13 minutes (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.)

Prep & Make Dressing

• Quarter lemon. Chop lettuce into bite-size pieces. Halve tomatoes lengthwise. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), ½ tsp garlic powder, juice from two lemon wedges, and a big pinch of pepper. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If needed, add water ½ tsp at a time until mixture reaches a drizzling consistency.)

Make Croutons

• Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubes. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown, 5-7 minutes.

Assemble Salad & Serve

• In a large bowl, toss lettuce with as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.

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