---
title: Roasted Chickpea Caesar Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-chickpea-caesar-salad-64a4f7ff1f082ea356572cf7
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Eggs
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
  - Salad
  - Quick
rating: 4.5
rating_count: 7400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the homemade Caesar dressing and crunchy roasted chickpeas
  - theme: Ease of prep
    text: Most found it worthwhile for the improved texture and flavor
image: "https://images.recipes.furrysalamander.com/roasted-chickpea-caesar-salad.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse @chickpeas{1%unit}; dry thoroughly with paper towels. Toss on a #baking sheet{} with a large drizzle of @cooking oil{1%tbsp}, half the @ranch spice{1%unit}, and ½ tsp salt. Roast on top rack for ~{13%minutes}. (It is natural for chickpeas to pop a bit while roasting.)

Quarter @lemon{1%unit}. Chop @baby lettuce{1%unit} into bite-size pieces. Halve @grape tomatoes{1%cups} lengthwise. In a #small bowl{}, whisk together @mayonnaise{2%tbsp}, half the @dijon mustard{1%tsp}, half the @hot sauce{1%tsp}, 1 tsp @soy sauce{1%tsp}, ½ tsp @garlic powder{½%tsp}, 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.)

Cut @demi-baguette{1%unit} into ½-inch cubes. In a #medium bowl{}, toss bread with remaining garlic powder, 2 tbsp @olive oil{2%tbsp}, 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}.

In a #large bowl{}, toss lettuce with as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half 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.