Roasted Chickpea Salad with Vegan Ranch Dressing Recipe


INGREDIENTS

1 15-ounce can chickpeas
2½ teaspoons salt, divided
2 teaspoons olive oil
1½ teaspoon onion powder, divided
¾ teaspoon black pepper, divided
½ 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
½ cup corn kernels (preferably organic)
½ avocado, chopped

For the ranch dressing:
12 ounces soft silken tofu
¼ cup unsweetened almond milk, or other non-dairy milk
¼ cup fresh parsley, roughly chopped
2 tablespoons lemon juice (about ½ lemon)
2 tablespoons dried chives
1 tablespoon dried dill
1 tablespoon apple cider vinegar
2 garlic cloves, minced (about 1 teaspoon)
½ 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, ½ teaspoon onion powder, ¼ 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. In a blender or food processor, add tofu, milk, parsley, lemon juice, chives, dill, vinegar, 1½ teaspoons salt, garlic, 1 teaspoon onion powder, ½ teaspoon black pepper, and agave. Blend until smooth.
  5. You have two options: add the dressing to the bowl of salad and mix, or store the dressing in a container and add as you eat. The dressing recipe makes 2 cups, so you will probably have some left over.


NOTES
To make oil-free, simply omit the olive oil when roasting chickpeas. They should still crisp up.

Original recipe and more pictures visit: Roasted Chickpea Salad with Vegan Ranch Dressing @ emilieeats.com

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