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5 from 1 vote

Roasted Chickpea Salad

Roasted Chickpea Salad is packed with nutritious vegetables and protein and topping it off with Vegan Ranch Dressing takes it to a whole new level.
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: chickpea, Herb Salad, roasted chickpea, vegan ranch

Ingredients

  • 15 ounce chickpeas canned
  • 2 teaspoons salt divided
  • 2 teaspoons olive oil
  • 1 ½ teaspoon onion powder divided
  • ⅔ teaspoon black pepper divided
  • ½ teaspoon garlic powder
  • Dash of cayenne pepper optional
  • 5 cups romaine lettuce chopped
  • 1 cup cucumber chopped
  • 1 cup carrots chopped
  • 1 cup grape tomatoes halved
  • ½ cup corn kernels preferably organic
  • ½ avocado chopped

For the ranch dressing:

  • 12 ounces soft silken tofu
  • ¼ cup unsweetened almond milk or other non-dairy milk
  • ¼ cup fresh parsley roughly chopped
  • 2 tablespoons lemon juice about 1/2 lemon
  • 2 tablespoons chives fresh or dried
  • 1 tablespoon dill fresh or dried
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves minced (about 1 teaspoon)
  • ½ teaspoon agave nectar

Instructions

  • Preheat oven to 425°. Lightly grease a baking sheet.
  • Drain and rinse the chickpeas. Place onto a kitchen towel; pat dry. In a medium bowl, add chickpeas, 1 teaspoon salt, olive oil, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, garlic powder, and cayenne pepper (if using); stir until chickpeas are evenly coated. Place on the baking sheet in an even layer; bake for 14-16 minutes, until crunchy.
  • In a large bowl, add lettuce, cucumber, carrots, tomatoes, corn, and avocado. When chickpeas are done, add to the bowl. Stir well; set aside.
  • In a blender or food processor, add tofu, milk, parsley, lemon juice, chives, dill, vinegar, 1 1/2 teaspoons salt, garlic, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and agave. Blend until smooth.

Notes

You have two options: add the dressing to the bowl of salad and mix, or store the dressing in a container and add as you eat. The dressing recipe makes 2 cups, so you will probably have some left over.
To make oil-free, simply omit the olive oil when roasting chickpeas. They should still crisp up.