ROASTED CHICKPEA SALAD WITH VEGAN RANCH DRESSING

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

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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