Roasted Chickpea Caesar Salad

🥘 Ingredients

• baby lettuce
  1 unit
• chickpeas
  1 unit
• cooking oil
  1 tbsp
• demi-baguette
  1 unit
• dijon mustard
  1 tsp
• garlic powder
  ½ tsp
• grape tomatoes
  1 c
• hot sauce
  1 tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• ranch spice
  1 unit
• soy sauce
  1 tsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. 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 , and ½ tsp salt. Roast on top rack for ⏱️ 13 minutes . (It is natural for chickpeas to pop a bit while roasting.)

   chickpeas: 1 unit, cooking oil: 1 tbsp, ranch spice: 1 unit
2. 

   2

   Quarter lemon . Chop baby lettuce into bite-size pieces. Halve grape tomatoes lengthwise. In a small bowl , whisk together mayonnaise , half the dijon mustard , half the hot sauce , 1 tsp soy sauce , ½ tsp garlic powder , juice from two lemon wedges, and a big pinch of pepper. (If needed, add water ½ tsp at a time until mixture reaches a drizzling consistency.)

   lemon: 1 unit, baby lettuce: 1 unit, grape tomatoes: 1 c, mayonnaise: 2 tbsp, dijon mustard: 1 tsp, hot sauce: 1 tsp, soy sauce: 1 tsp, garlic powder: ½ tsp
3. 

   3

   Cut demi-baguette into ½-inch cubes. In a medium bowl , toss bread with remaining garlic powder, 2 tbsp olive oil , 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. Return to top rack until croutons are golden brown, ⏱️ 5 minutes to ⏱️ 7 minutes .

   demi-baguette: 1 unit, olive oil: 2 tbsp
4. 

   4

   In a large bowl , toss lettuce with as much dressing as you like. 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 cheese. Serve with any remaining lemon wedges on the side.

   parmesan cheese: ¼ cup