Salmon & Chickpea Caesar Salad

• 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.)

• 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.