Roasted Chickpea Salad with Ranch Dressing
Enjoy the crunch of roasted chickpeas in this delicious tossed salad using red Romaine lettuce and topped with a creamy dressing. Vegan, oil-free and gluten-free.
Servings: 4 people
Ingredients
- 1 15 oz can garbanzos drained
- 1 tsp salt
- 1/2 tsp basil
- 1/2 tsp garlic powder
Tossed Salad Ingredients
- 5 cups Red Romaine lettuce chopped
- 1 cup cucumbers chopped in large pieces
- 1 cup shredded carrots
- 4 Roma tomatoes chopped
- 1 cup avocado pieces chopped (opt.)
Instructions
- MAKE ROASTED CHICKPEAS: Preheat oven to 400 degrees. Drain and rinse chickpeas. Mix chickpeas in a small bowl with 1 teaspoon of onion powder, 1/2 teaspoon basil, 1/2 teaspoon garlic powder and 1 teaspoon of salt or salt substitute. Bake for about 30 minutes on a baking sheet lined with parchment paper. Cook until chickpeas are brown and a little crunchy. Halfway through baking, stir the chickpeas so they do not clump together. These can be made a day ahead to save time.
- In a large salad bowl, add lettuce, cucumbers, shredded carrots, tomatoes, and avocado. Toss together.
- Add the roasted chickpeas and mix together. Set aside.
- Add the ranch dressing to the salad and mix. Or you can put the dressing in a cruet or dressing container and let everyone add their own dressing to their individual salad bowls.
Notes
You can find the recipe for the Ranch Dressing in our Sauces, Dressings and Spreads section.