Shrimp & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Chickpeas
1 tablespoon
Ranch Spice
1 unit
Lemon
4 ounce
Grape Tomatoes
1 unit
Baby Lettuce
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼
Parmesan Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
2 tablespoon
Olive Oil
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 lightly 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. • 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, and juice from two lemon wedges. (For 4 servings, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If dressing seems too thick, add water ½ tsp at a time until mixture reaches a drizzling consistency.) Season generously with pepper.
• 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 remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), 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 sheet to top rack until croutons are golden brown and crisp, 5-7 minutes.
Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to a plate.
• 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.
Top salad with shrimp.
