This Vegan Ranch Chickpea Salad is a quick, protein-packed, and fiber-rich meal perfect for lunch or a light dinner.
Roasted chickpeas add a satisfying crunch while fresh veggies deliver vitamins and antioxidants.
Topped with creamy vegan ranch, this plant-based salad is full of good fats, low in saturated fat, and ideal for easy, make-ahead meals that keep you energized.
Healthy Ranch Chickpea Salad
Equipment
- 1 Baking sheet
- 1 Large mixing bowl
- 1 Spoon or spatula
Ingredients
For the Roasted Chickpeas:
- 1 15 oz can 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 of choice
- ½ cup cherry tomatoes quartered
- ⅔ cup shredded carrots
- ⅓ cup red onion finely diced
- ⅓ cup fresh cilantro chopped
- ½ medium avocado sliced
- ⅓ –½ cup vegan ranch dressing
Instructions
- Preheat the Oven for Perfect Roasting: Begin by setting your oven to 400°F (200°C). Allow it to fully preheat while you prepare the chickpeas. Preheating ensures the chickpeas roast evenly and develop a crispy texture instead of steaming in the oven.
- Prepare the Chickpeas: Drain your 15 oz can of chickpeas thoroughly and rinse them under cold water. After rinsing, place them on a clean kitchen towel or paper towels and pat them completely dry. Removing excess moisture is key to achieving a crisp outer layer.If you notice any loose skins, gently remove them—this step is optional but helps with even roasting.
- Season the Chickpeas: Transfer the dried chickpeas onto a baking sheet. Drizzle ½ tablespoon olive oil over them and sprinkle with 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon cayenne, ½ teaspoon salt, and black pepper to taste. Use a spatula or your hands to toss the chickpeas thoroughly, making sure each one is coated evenly with oil and spices. This ensures full flavor in every bite.
- Roast the Chickpeas in the Oven: Place the baking sheet in the preheated oven. Roast the chickpeas for 15 minutes, then remove the tray and give them a gentle toss to turn them for even browning. Return them to the oven and continue roasting for an additional 10–15 minutes, watching closely so they don’t burn. They should become golden brown, slightly crisp on the outside, and tender on the inside.Once roasted, remove from the oven and let them cool slightly while preparing the salad.
- Prepare Fresh Salad Ingredients: While the chickpeas roast, start assembling the salad. Wash and dry your lettuce thoroughly. Chop or tear it into bite-sized pieces—about 4 large handfuls for two servings. Quarter ½ cup cherry tomatoes, shred ⅔ cup carrots, finely dice ⅓ cup red onion, and chop ⅓ cup fresh cilantro. Slice ½ of a medium avocado just before tossing to prevent browning.
- Assemble the Base of the Salad: In a large mixing bowl, combine the lettuce, cherry tomatoes, shredded carrots, red onion, and cilantro. Gently toss with your hands or a large spoon to evenly distribute the vegetables, creating a colorful and nutritious base for the salad.
- Portion and Top with Chickpeas: Divide the prepared salad into two large servings. Evenly sprinkle the roasted chickpeas on top of each salad, ensuring each portion gets a generous amount of crunch and flavor.
- Add the Creamy Vegan Ranch Dressing: Drizzle ⅓–½ cup vegan ranch dressing over each salad according to your taste.Start with a smaller amount and add more if desired. Toss gently if you prefer the dressing mixed throughout, or leave it on top for a layered presentation.
- Serve Immediately for Maximum Freshness: This salad is best enjoyed immediately while the roasted chickpeas retain their crispness. Pair with a slice of crusty bread or enjoy as a standalone meal. For meal prep, store the salad base and roasted chickpeas separately, and add the dressing just before serving to maintain freshness and texture.
- Enjoy and Customize: Feel free to customize your salad by adding extra vegetables, seeds, or a squeeze of lemon for brightness.This versatile recipe allows for seasonal variations while keeping it high in plant-based protein, fiber, and healthy fats.
Notes
- Always dry the chickpeas thoroughly to ensure they roast crisp.
- Removing loose chickpea skins is optional but improves texture.
- Spice levels can be adjusted—add more cayenne for heat or reduce for mild flavor.
- Add the avocado just before serving to prevent browning.
- Vegan ranch can be store-bought or homemade, depending on preference.
- Salad can be prepped ahead, but keep chickpeas and dressing separate until serving.
- This salad works well as a meal prep lunch for 2–3 days.
Chef’s Secrets for Perfect Chickpeas
To achieve perfectly roasted chickpeas, drying them completely is crucial.
Moisture prevents them from crisping, resulting in a softer texture.
Gentle tossing midway through roasting ensures even browning and a uniform crunch.
Don’t overcrowd the baking sheet—give each chickpea space to roast properly.
Using a mix of cumin, chili powder, and cayenne creates a balanced flavor profile with earthy, smoky, and slightly spicy notes that complement the fresh vegetables beautifully.
Creative Serving Suggestions for Salad
This salad shines as a versatile meal. Serve it on its own for a light, nutrient-packed lunch, or pair it with whole grain toast, pita bread, or a side of quinoa for extra protein.
A sprinkle of roasted sunflower seeds or pumpkin seeds adds texture and healthy fats.
For a refreshing twist, a squeeze of fresh lemon or lime over the top brightens the flavors.
It also works as a colorful side dish for BBQs or potlucks.
Storage Tips to Maintain Freshness
If you’re meal-prepping, store the roasted chickpeas in an airtight container at room temperature—they can stay crisp for 2–3 days.
Keep the salad base (lettuce, tomatoes, carrots, onion, and cilantro) in a separate container in the refrigerator.
Avocado should be sliced just before serving, or toss it in a little lemon juice to slow browning.
Store vegan ranch dressing in the fridge for up to one week.
Combine all components right before eating to preserve texture and flavor.
Frequently Asked Questions
1. Can I use canned chickpeas for this recipe?
Yes! Canned chickpeas are perfect. Just be sure to drain, rinse, and dry them thoroughly before roasting to ensure they become crispy.
2. How can I make this salad spicier or milder?
Adjust the cayenne pepper to your preference. For more heat, increase the cayenne or chili powder. For a milder version, reduce or omit cayenne entirely.
3. Can I prepare this salad ahead of time?
Absolutely. Keep the roasted chickpeas and salad base separate in airtight containers. Add avocado and dressing just before serving to maintain freshness and prevent sogginess.
4. Can I substitute the vegan ranch dressing?
Yes! You can use any plant-based dressing, such as tahini, balsamic vinaigrette, or lemon-garlic yogurt-style dressing, depending on your taste.
5. Is this salad high in protein and fiber?
Yes, the chickpeas provide a solid plant-based protein source and are rich in fiber, making this salad both satisfying and nutritious. Combined with fresh vegetables, it’s a well-balanced, low-saturated-fat meal.
