Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing

Sometimes a girl just needs a hearty salad. It’s a good thing this Mixed Veggie Chickpea Salad with a yummy Vegan Avocado Ranch Dressing is so easy to recreate… and so insanely delicious to eat!

Topped with crispy chickpeas, mixed veggies and a creamy avocado ranch dressing, you guys are going to want to enjoy this dish again and again.

I hope y’all LOVE this salad as much as I do! It’s:

Hearty
Full of flavor & texture
Vegetable-packed
Satisfying
Creamy + Crunchy
& Delicious

This is the perfect salad to pack for lunches, or anytime you’re craving a light but satisfying meal. The crunchy chickpeas add a nice amount of protein and fiber to keep you satisfied for hours.

I’ve recently been packing this salad up nice and neat in a mason jar. I add about two tablespoons of the dressing at the bottom, then stuff in the lettuce, next I top it off with mixed veggies and the roasted chickpeas. When I’m ready to eat, I simply shake it all up (with the lid on) and then dig in!

If you give this salad a try, let me know! Leave a comment and be sure to tag a photo #kimscravings on Instagram so I can see all of the yumminess!

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5 from 7 votes

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Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing

Yield: 4 large salads

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Insanely delicious salad, topped with crispy chickpeas, mixed veggies, crumbles and a creamy avocado ranch dressing!

Author: Kim

Ingredients

Chickpeas

• 15 ounce chickpeas, drained, rinsed and well dried
• 1 tablespoon olive, grapeseed or avocado oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon sea salt + more to taste, as needed

Dressing

• 1 medium avocado
• 1 5.3- ounce container of plain yogurt, non-dairy for vegan
• ½ cup unsweetened original or vanilla almond milk, cashew or coconut milk would work well too
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried dill weed
• 1/4 teaspoon sea salt + more to taste, as needed

Salad

• 5 cups chopped romaine lettuce, or sub mixed greens or another favorite lettuce
• 2 cups Great Value Frozen Mixed Vegetables

Instructions 

• Preheat oven to 375 degrees F and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl. Add oil and seasonings, toss chickpeas to fully coat.
• Spread chickpeas on a baking sheet and bake for about 25 minutes, or until deep golden brown and slightly crispy.
• In the meantime, prepare dressing by placing all ingredients in a high-powered blender or food processor and blend until smooth and creamy. Taste and season with additional salt as needed. (Any leftover dressing is yummy served as a dip with raw veggies.)
• Cook frozen mixed veggies according to package instructions. Once done, allow the veggies to cool slightly, for about 10 mins.
• Divide chopped romaine between 3-4 plates and top with veggies, chickpeas and dressing.

Notes

The chickpeas will stay crispy for a day or two in an airtight container, so you can make those ahead.

Author: Kim

Course: Main

Cuisine: American

Serving: 1salad, Calories: 530kcal, Carbohydrates: 62g, Protein: 37g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 935mg, Potassium: 1234mg, Fiber: 22g, Sugar: 10g, Vitamin A: 9917IU, Vitamin C: 22mg, Calcium: 211mg, Iron: 11mg

Did you make this recipe?

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