Roasted chickpea garden salad

Updated at: Mon, 26 Feb 2024 23:50:54 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a drizzle of olive oil, half the garlic powder, 2 tsp Ranch Spice, and ½ tsp salt. (You'll use the rest of the garlic powder and more Ranch Spice later.) Roast on top rack until chickpeas are lightly crispy, 18-20 minutes. (It's natural for chickpeas to pop a bit while roasting.) Let cool at least 5 minutes.

Step 2

While chickpeas roast, wash and dry produce. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomatoes; dice into ¼-inch pieces. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Roughly crush croutons in their bag.

Step 3

In a small bowl, whisk together half the mustard, remaining garlic powder, 2 TBSP mayonnaise, 2 tsp olive oil, ½ tsp Ranch Spice, ½ tsp soy sauce, and juice from half the lemon. If dressing seems too thick, add water ½ tsp at a time until mixture reaches a drizzling consistency. Season generously with salt and pepper.

Step 4

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.

Step 5

In a large bowl, toss lettuce with as much dressing as you like. Add tomatoes, cucumber, croutons, half the roasted chickpeas, and half the cheese; toss to combine. Taste and season with a pinch of salt if desired. Toss half the chicken with salad.

Step 6

Divide salad between bowls. Top with remaining roasted chickpeas and remaining cheese. Serve with any remaining lemon wedges on the side. Top salad with remaining chicken.

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