Chef’s Kept Secret Chickpea Caesar

🥘 Ingredients

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

🍳 Cookware

• baking sheet
• large bowl
• medium bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Drain and rinse chickpeas ; dry thoroughly with paper towels. Toss on a baking sheet with cooking oil , ranch spice , and salt. Roast until chickpeas are lightly crispy ⏱️ 18 minutes .

   chickpeas: 1 can, cooking oil: 1 tbsp, ranch spice: 1 packet
2. 

   2

   Meanwhile, wash and dry all produce. Quarter lemon . Chop baby lettuce into bite-size pieces. Halve grape tomatoes lengthwise. In a large bowl , whisk together mayonnaise , dijon mustard , hot sauce , soy sauce , garlic powder , and juice from two lemon wedges.

   lemon: 1 unit, baby lettuce: 4 c, grape tomatoes: 1 c, mayonnaise: 3 tbsp, dijon mustard: 1 tsp, hot sauce: 1 tsp, soy sauce: 1 tsp, garlic powder: 1 tsp
3. 

   3

   Cut demi-baguette into ½-inch cubes. In a medium bowl , toss bread with olive oil , 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 .

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

   4

   Add lettuce to bowl with dressing; toss to thoroughly coat. Add tomatoes, croutons, half of the chickpeas, and half of 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