Healthy Ranch Chickpea Salad
A fresh and satisfying plant-based salad with roasted chickpeas, crisp veggies, and creamy vegan ranch dressing. Packed with protein and fiber, it’s perfect for a quick lunch, light dinner, or meal prep.
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.
