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 for 13 minutes (you’ll add more to the sheet then). TIP: It’s natural for chickpeas to pop a bit while roasting.

Meanwhile, wash and dry produce.

Quarter lemon. Halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces.

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.

Pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

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.

Meanwhile, in a large bowl, add kale and a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

Add tomatoes, croutons, half the chickpeas, half the Parmesan, and as much dressing as you like; toss to combine.

Divide salad between plates or shallow bowls. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Slice chicken crosswise; serve atop salad.