Ranch Chickpea Salad
A quick, plant-based salad loaded with fiber-rich veggies, protein-packed roasted chickpeas, and creamy vegan ranch dressing. Perfect for a healthy lunch or light dinner, this colorful salad is easy to make, satisfying, and great for meal prep.
Equipment
- 1 Baking Sheet
- 1 large mixing bowl
- 1 spoon or spatula
Ingredients
For the Spicy Roasted Chickpeas:
- 1 can 15 oz chickpeas, drained and rinsed
- ½ tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- Black pepper to taste
For the Salad:
- 4 large handfuls lettuce any variety
- ½ cup cherry tomatoes quartered
- ⅔ cup shredded carrots
- ⅓ cup red onion finely diced
- ⅓ cup fresh cilantro chopped
- ½ medium avocado diced
- ⅓ –½ cup vegan ranch dressing
Instructions
- Preheat Oven for Perfect Roasting: Begin by setting your oven to 400°F (200°C). Preheating ensures the chickpeas roast evenly, creating a crispy exterior while staying tender inside. Use a convection setting if available for extra crunch, but a standard bake works perfectly. While the oven warms, prepare the chickpeas so they are ready to go straight into the heat.
- Prepare Chickpeas for Roasting: Drain and rinse one 15-ounce can of chickpeas thoroughly under cold running water. Pat them completely dry with a clean kitchen towel or paper towels—removing excess moisture is crucial for crispiness. While drying, gently remove any loose skins. Don’t worry if some skins remain; removing the loose ones helps achieve a uniform texture during roasting.
- Season Chickpeas for Flavor: Place the dried chickpeas in a medium mixing bowl or directly onto a baking sheet. Drizzle with ½ tablespoon olive oil, ensuring each chickpea is lightly coated. Sprinkle 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon cayenne, ½ teaspoon salt, and a pinch of black pepper over the chickpeas. Toss gently but thoroughly so every chickpea is evenly seasoned with the spices and oil.
- Roast Chickpeas to Perfection: Spread the chickpeas in a single layer on a baking sheet. Place in the preheated oven and roast for 15 minutes. After the first 15 minutes, remove the tray carefully, give the chickpeas a gentle toss to ensure even cooking, and return them to the oven for an additional 10–15 minutes. They should be golden brown, slightly crispy, and fragrant when done. Remove from the oven and allow to cool slightly while you assemble the salad.
- Prep Fresh Vegetables for Salad: While the chickpeas roast, prepare your vegetables. Wash and dry 4 large handfuls of lettuce and tear into bite-sized pieces. Quarter ½ cup of cherry tomatoes, shred ⅔ cup of carrots, finely dice ⅓ cup of red onion, and chop ⅓ cup fresh cilantro. Dice ½ a medium avocado last to prevent browning, keeping it fresh and creamy for topping.
- Combine Salad Ingredients: In a large mixing bowl, combine the lettuce, cherry tomatoes, shredded carrots, red onion, cilantro, and avocado. Toss gently but thoroughly, ensuring the vegetables are evenly distributed. The goal is a vibrant, colorful base that will hold the roasted chickpeas and dressing perfectly.
- Assemble the Salad with Roasted Chickpeas: Divide the vegetable mixture evenly into two large serving bowls. Top each salad with half of the roasted chickpeas, spreading them evenly across the top so every bite has a satisfying crunch. This step adds protein and texture, making the salad both filling and flavorful.
- Drizzle with Creamy Vegan Ranch: Finish by drizzling ⅓ to ½ cup of vegan ranch dressing over each salad, according to taste. Use a spoon or small pitcher to distribute the dressing evenly, or serve on the side for those who prefer lighter coverage. The creamy ranch complements the spice of the roasted chickpeas, creating a perfect balance of flavors.
- Serve Immediately and Enjoy: Serve the salad immediately to enjoy the crisp texture of the roasted chickpeas and fresh vegetables. If preparing for meal prep, store the roasted chickpeas and dressing separately and combine just before eating to maintain freshness and crunch.
Notes
- Always dry the chickpeas thoroughly before roasting; excess moisture can make them soggy instead of crisp.
- Remove loose chickpea skins for a smoother, crunchier texture, but don’t stress about every single one.
- Adjust spice levels to taste; add extra cayenne for heat or omit it for a milder salad.
- When storing leftovers, keep the roasted chickpeas and ranch dressing separate from the greens to maintain freshness and crunch.
- This salad is very versatile—swap vegetables according to season or preference, such as bell peppers, cucumbers, or radishes, for added flavor and texture.
