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.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2 Servings

Calories: 835 kcal per serving

Ingredients

15 ounces - chickpeas
½ tbsp - olive oil
1 tsp - cumin
1 tsp - chili powder
½ tsp - cayenne
½ tsp - salt
Black pepper
4 large handfuls - Lettuce
½ cup - cherry tomatoes
⅔ cup - shredded carrots
⅓ cup - red onion
⅓ cup - cilantro
½ - avocado
½ cup - ranch dressing

Instructions

Pre-heat the oven to 400 degrees F.
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.
Roast the chickpeas for 15 minutes, toss and bake an additional 10-15 minutes. Let cool while you prepare the salad.
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.
Serve and ENJOY!
If meal-prepping, wait to add the ranch and the chickpeas to the salad until right before serving.

Nutrition