---
title: "Chef’s Kept Secret Chickpea Caesar"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chefs-kept-secret-chickpea-caesar-61670d8b3d3e3872c5707a6f
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Eggs, Soy, Wheat, Milk]
tags: [Veggie, Salad, Quick]
rating: 4.5
rating_count: 911
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the homemade Caesar dressing; some found it delicious while others thought it too tangy.
  - theme: Texture
    text: Crispy chickpeas and homemade croutons added delightful crunch, though some found the chickpeas needed longer roasting.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/chef-s-kept-secret-chickpea-caesar.avif"
---
Adjust oven rack to top position and preheat oven to 425°F. Drain and rinse @chickpeas{1%can}; dry thoroughly with paper towels. Toss on a #baking sheet{} with @cooking oil{1%tbsp}, @ranch spice{1%packet}, and salt. Roast until chickpeas are lightly crispy ~{18%minutes}. -- It is natural for chickpeas to pop a bit while roasting.

Meanwhile, wash and dry all produce. Quarter @lemon{1%unit}. Chop @baby lettuce{4%cups} into bite-size pieces. Halve @grape tomatoes{1%cup} lengthwise. In a #large bowl{}, whisk together @mayonnaise{3%tbsp}, @dijon mustard{1%tsp}, @hot sauce{1%tsp}, @soy sauce{1%tsp}, @garlic powder{1%tsp}, and juice from two lemon wedges. -- If dressing seems too thick, add water ½%tsp at a time. Season generously with black pepper.

Cut @demi-baguette{1%unit} into ½-inch cubes. In a #medium bowl{}, toss bread with @olive oil{2%tbsp}, 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. Return sheet to top rack until croutons are golden brown and crisp ~{5%minutes}.

Add lettuce to bowl with dressing; toss to thoroughly coat. Add tomatoes, croutons, half of the chickpeas, and half of the @parmesan cheese{¼%cup}; toss to combine. Divide salad between plates. Top with remaining chickpeas and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.