- VE
- LC
Ranch Chickpea Salad
This Ranch Chickpea Salad is my new go-to EASY lunch recipe! It’s fully plant-based and packed with so much goodness. This salad is easily customizable and perfect for meal prep. It’s filling and simple and the roasted chickpeas add such a nice touch of crunch and warmth to the recipe. I’m a FAN.
Ingredients
For the spicy roasted chickpeas:
For the salad:
Instructions
- Step 1
Pre-heat the oven to 400 degrees F.
- Step 2
Dry off the chickpeas well so that very little moisture remains. Remove any loose chickpea skins. It’s not necessary to pick off every single skin but I like to remove the loose ones. Place the chickpeas on the baking sheet, drizzle with olive oil, cumin, chili powder, cayenne, salt and pepper, and toss to coat.
- Step 3
Roast the chickpeas for 15 minutes, toss and bake an additional 10-15 minutes. Let cool while you prepare the salad.
- Step 4
Make the salad by tossing together the lettuce, cherry tomatoes, carrots, red onion, cilantro, and avocado in a large bowl. Divide into 2 portions and top with the chickpeas (dividing in half evenly) and the ranch dressing.
- Step 5
Serve and ENJOY!
Notes
- Step 6
If meal-prepping, wait to add the ranch and the chickpeas to the salad until right before serving.
Tips & Tricks
Per serving
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