• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • 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 1⁄2 tsp salt (1 tsp for 4). • Roast on top rack for 13 minutes (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.) **Pat chicken* or salmon* dry with paper towels, season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.**

• Quarter lemon. Chop lettuce into bite-size pieces. Halve tomatoes lengthwise. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), 1⁄2 tsp garlic powder, juice from two lemon wedges, and a big pinch of pepper. (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 needed, add water 1⁄2 tsp at a time until mixture reaches a drizzling consistency.

• Cut baguette into 1⁄2-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into 1⁄2-inch strips to make cubes. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), 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. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown, 5-7 minutes.

• In a large bowl, toss lettuce with as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side. **Slice chicken crosswise (no need to slice salmon!). Serve chicken or salmon atop salad.** ***Fish is fully cooked when internal temperature reaches 145°.***