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!

Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing is insanely delicious and such an easy, nutritious dish to recreate!

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.

Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing is insanely delicious and such an easy, nutritious dish to recreate!

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!

Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing is insanely delicious and such an easy, nutritious dish to recreate!
Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing is insanely delicious and such an easy, nutritious dish to recreate!
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Mixed Veggie Chickpea Salad With Vegan Avocado Ranch Dressing

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.
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

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