Roasted Chickpea Salad with Vegan Ranch Dressing Recipe


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


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