Main Course · Serves 2
with Grape Tomatoes & Garlicky Croutons
Is it possible to fall in love with a salad? It is when this veggie-filled recipe is on the menu. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh spinach, grape tomatoes, Parmesan cheese, homemade croutons, and a creamy dressing—then close your eyes and savor every bite of this dinner dream come true!
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 oil, half the Ranch Spice (all for 4), and ½ tsp salt (1 tsp for 4).
Roast on top rack until chickpeas are slightly crispy, 18-20 minutes (you’ll add more to the sheet after 13 minutes). (It’s natural for chickpeas to pop a bit while roasting.)
Meanwhile, wash and dry produce.
Quarter lemon. Halve tomatoes lengthwise.
In a small bowl, whisk together mayonnaise, half the 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 until mixture reaches a drizzling consistency.) Season generously with pepper.
Cut 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, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.)
Return to top rack until croutons are golden brown and crisp, 5-7 minutes.
In a large bowl, toss spinach with as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine.
Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.
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