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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

Print Recipe
Insanely delicious salad, topped with crispy chickpeas, mixed veggies, crumbles and a creamy avocado ranch dressing!
Course Main
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 large salads
Calories 530
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.

Nutrition

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