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Large salad in a wood bowl with lettuce and chopped veggies topped with roasted chickpeas and drizzled with vegan ranch dressing

Ranch Chickpea Salad


  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: 2 large salads 1x
  • Diet: Vegan

Description

This VEGAN Ranch Chickpea Salad is my new go-to EASY lunch recipe! It’s fully plant-based and packed with so much goodness.


Ingredients

Scale

For the spicy roasted chickpeas:

  • 1 15 oz can of chickpeas, drained and rinsed
  • 1/2 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
  • ½ cup of vegan ranch dressing

Instructions

  1. Pre-heat the oven to 400 degrees F.
  2. 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.
  3. Roast the chickpeas for 15 minutes, toss and bake an additional 10-15 minutes. Let cool while you prepare the salad.
  4. 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.
  5. Serve and ENJOY!

Notes

If meal-prepping, wait to add the ranch and the chickpeas to the salad until right before serving.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: salad
  • Cuisine: american

Keywords: vegan salad, vegan chickpea salad, meal prep salad