Chef's Kept Secret Chickpea Caesar

🥘 Ingredients

• Dijon mustard
  2 tsp
• Parmesan cheese
  ½ cup
• Ranch Spice
  1 tbsp
• baby lettuce
  2 unit
• chickpeas
  26.8 oz
• cooking oil
  4 tsp
• demi-baguette
  2 unit
• garlic powder
  4 tsp
• grape tomatoes
  8 oz
• hot sauce
  1 tsp
• lemon
  1 unit
• mayonnaise
  3/4 c
• olive oil
  4 tbsp
• paper towels
• pepper
• salt
• soy sauce
  2 tbsp

🍳 Cookware

• baking sheet
• large bowl
• medium bowl

1. 

   1

    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 cooking 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, ⏱️ 20 minutes (you'll add more to the sheet after 13 minutes). (It's natural for chickpeas to pop a bit while roasting.)

   chickpeas: 26.8 oz, paper towels, cooking oil: 4 tsp, Ranch Spice: 1 tbsp, salt
2. 

   2

    Meanwhile, wash and dry produce. Quarter lemon . Chop baby lettuce into bite-size pieces until you have 4 cups (8 cups for 4 servings). Halve grape tomatoes lengthwise. In a large bowl , whisk together mayonnaise , half the Dijon mustard , half the hot sauce , 1 tsp soy sauce (we sent more), ½ tsp garlic powder , and juice from two lemon wedges. (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 dressing seems too thick, add water ½ tsp at a time.) Season generously with pepper .

   lemon: 1 unit, baby lettuce: 2 unit, grape tomatoes: 8 oz, mayonnaise: 3/4 c, Dijon mustard: 2 tsp, hot sauce: 1 tsp, soy sauce: 2 tbsp, garlic powder: 4 tsp, pepper
3. 

   3

    Cut demi-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 servings, leave chickpeas roasting. Use a second sheet for bread; bake on middle rack.) Return sheet to top rack until croutons are golden brown and crisp, ⏱️ 7 minutes .

   demi-baguette: 2 unit, olive oil: 4 tbsp, salt, pepper
4. 

   4

    Add lettuce to bowl with dressing; toss to thoroughly coat. (Make sure no dressing is left on the bottom of the bowl!) Add tomatoes, croutons, half the chickpeas, and half the Parmesan cheese ; toss to combine. Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.

   Parmesan cheese: ½ cup