Ranch Chickpea Salad
This VEGAN Ranch Chickpea Salad is my new go-to EASY lunch recipe! It's fully plant-based and packed with so much goodness.
Servings: 2 large salads
Ingredients
For the spicy roasted chickpeas:
- 1 15 oz can of chickpeas drained and rinsed
- ½ tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- ½ teaspoon of cayenne
- ½ teaspoon of salt
- Black pepper to taste
For the salad:
- Lettuce of choice about 4 large handfuls (enough to make 2 large salads)
- ½ cup of cherry tomatoes quartered
- ⅔ cup of shredded carrots
- ⅓ cup of red onion finely diced
- ⅓ cup of cilantro finely chopped
- ½ of a medium avocado
- ⅓-½ cup of vegan ranch dressing
Instructions
- Pre-heat the oven to 400 degrees F.
- Dry off the chickpeas well so that very little moisture remains. Remove any loose chickpea skins. It’s not necessary to pick off every single skin but I like to remove the loose ones. Place the chickpeas on the baking sheet, drizzle with olive oil, cumin, chili powder, cayenne, salt and pepper, and toss to coat.
- Roast the chickpeas for 15 minutes, toss and bake an additional 10-15 minutes. Let cool while you prepare the salad.
- Make the salad by tossing together the lettuce, cherry tomatoes, carrots, red onion, cilantro, and avocado in a large bowl. Divide into 2 portions and top with the chickpeas (dividing in half evenly) and the ranch dressing.
- Serve and ENJOY!
Notes
If meal-prepping, wait to add the ranch and the chickpeas to the salad until right before serving.
