Simple Green Salad with Roasted Chickpeas
A simple salad with avocado, cucmber, parmesan, crispy chickpeas, topped with a cilantro ranch dressing
Calories 239kcal
Ingredients
- 1 can chickpeas drained and rinsed
- 1 head romaine lettuce
- 1/2 large seedless cucumber
- 1/2-1 large avocado
- salt and pepper to taste
- dairy free parmesan for topping
cilantro ranch
- 1/2 cup silken tofu
- 1/2 cup vegan mayo
- 1 cup unsweetened oat milk
- 1 bunch cilantro
- 1/2-1 deseeded jalapeno
- juice of 1 lemon
- 1/2 tsp garlic powder
- 1 tbsp dairy free ranch mix or hidden valley ranch packet if not vegan
Instructions
- Preheat the oven to 350 and line a large roasting pan with parchment paper
- Make sure to rinse and drain the chickpeas and then dry the remaining water with a paper towel or towel. Then place on the pan and in the oven. Roast for about an hour stirring about every 20 minutes until nice and golden brown. Then let cool and set aside
- While the chickpeas roast combine all the dressing ingredients in a blender or food processor. Or use an immersion blender in a bowl. Once smooth pour in a container and set in fridge.
- While the chickpeas are cooling. Chop the lettuce and place in a large bowl.
- Then chop cucumber and avocado and add to the romaine. Add in S&P to taste
- Right before serving add in the chickpeas and top with ranch so they don't get soggy
- Optional to add grilled chicken to make a main meal
Notes
Nutrition facts calculated with 1/2 a large avocado, 1/2 cup chickpeas and 2 tbsp of parmesan for topping.
Ranch: for 2 tbsp
calories 56
protein 1 gram
fats 5 grams
carbs 2 grams
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Fiber: 8g