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ROASTED CHICKPEA SALAD WITH VEGAN RANCH DRESSING

This Roasted Chickpea Salad is packed with nutritious vegetables and protein, perfect for an on-the-go lunch. The vegan ranch dressing is so flavorful!

INGREDIENTS

  • 1 15-ounce can chickpeas
  • 2 1/2 teaspoons salt, divided
  • 2 teaspoons olive oil
  • 1 1/2 teaspoon onion powder, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • Dash of cayenne pepper (optional)
  • 5 cups romaine lettuce, chopped
  • 1 cup cucumber, chopped
  • 1 cup carrots, chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup corn kernels (preferably organic)
  • 1/2 avocado, chopped
ROASTED CHICKPEA SALAD WITH VEGAN RANCH DRESSING

For the ranch dressing:
  • 12 ounces soft silken tofu
  • 1/4 cup unsweetened almond milk, or other non-dairy milk
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • 2 tablespoons dried chives
  • 1 tablespoon dried dill
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, minced (about 1 teaspoon)
  • 1/2 teaspoon agave nectar

INSTRUCTIONS

  1. Preheat oven to 425°F. Lightly grease a baking sheet.
  2. Drain and rinse the chickpeas. Place onto a kitchen towel; pat dry. In a medium bowl, add chickpeas, 1 teaspoon salt, olive oil, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, garlic powder, and cayenne pepper (if using); stir until chickpeas are evenly coated. Place on the baking sheet in an even layer; bake for 14-16 minutes, until crunchy.
  3. In a large bowl, add lettuce, cucumber, carrots, tomatoes, corn, and avocado. When chickpeas are done, add to the bowl. Stir well; set aside.
  4. ................
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