Roasted Chickpea & Kale Caesar Salad
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Roasted Chickpea & Kale Caesar Salad

Roasted Chickpea & Kale Caesar Salad

with Grape Tomatoes & Garlicky Croutons

Is it possible to fall in love with a salad? It is when this veggie-filled recipe is on the menu. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh kale, grape tomatoes, Parmesan cheese, homemade croutons, and a classic Caesar dressing—then close your eyes and savor every bite of this dinner dream come true!


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

1.5 ounce

Caesar Dressing

(Contains Eggs, Milk, Fish)

2 teaspoon

Garlic Powder

1 unit


(Contains Soy, Wheat)

4 ounce


3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

7 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories760 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber11 g
Protein20 g
Cholesterol15 mg
Sodium1590 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
Medium Bowl
Large Bowl


Roast Chickpeas

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • 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 until chickpeas are slightly crispy, 18-20 minutes (you’ll add more to the sheet after 13 minutes). (It’s natural for chickpeas to pop a bit while roasting.)


• Meanwhile, wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Quarter lemon.

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 cubing extra easy. • In a medium bowl, toss bread with 1½ tsp garlic powder (all the garlic powder for 4 servings), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper until evenly 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 and crisp, 5-7 minutes.

Assemble Salad & Serve

• Meanwhile, in a large bowl, add kale and a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Add 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 lemon wedges on the side.

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