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This tasty salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)
After turning 30 a few days ago (yay!) and eating lots of delicious fried food, I am officially on the veggie train this week. Give me some greens, lean protein and healthy fats and I’m one happy gal. And you want to know what one of the first recipes I made after I turned 30? This chopped salad with roasted chickpeas!
You’re probably thinking, “Okay, Isabel. That’s boring.” But I promise it’s not. This isn’t some bland flavorless salad that I made because I wanted to be “healthy.” No no no. This bowl of goodness is full of all my favorite Mexican flavors like creamy avocado, cilantro, chili, garlic, cumin and a tasty dose of cheese! And let’s not forget about those roasted chickpeas.
Let’s dive right in and talk about the life-changing magic of crispy, crunchy, salty roasted chickpeas. When roasted in the oven with a touch of olive oil, chickpeas are transformed from mushy and soft beans to pretty much the best snack ever. I think of them as an alternative to potato chips because they’re JUST THAT GOOD. Plus, they’ve got some great nutritional benefits so it’s totally a win-win!
Is anyone else as obsessed with them as I am?! If so, I need to know because we should be friends.
How to roast chickpeas
- Preheat your oven to 400°F. Drain and rinse the canned chickpeas under cold water, and then dry them by gently rolling them in between a dish towel.
- Place the dried chickpeas on a baking sheet and top with a little olive oil, your favorite spices and some salt.
- Bake 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly. Remove them from oven when they’re golden brown and the skins are crunchy.
- Taste and season with more salt if necessary.
Leftover roasted chickpeas can be stored in an airtight container in your pantry.
Next, let’s talk about how Taylor Farms has officially changed the way I eat salads at home. I used to be one of those people who never really made salads because they just never seemed to come out as good as the ones I ordered at restaurants. I was never really satisfied and always felt like there was something missing.
Well friends, I am happy to say that I no longer feel that way. The super convenient and delicious chopped salad kits from Taylor Farms have everything I need to make the best salad at home! For this recipe, I used their NEW Avocado Ranch Chopped Kit (hello Cinco de Mayo!) that’s full of ingredients like:
- chopped veggies like green cabbage, romaine lettuce and carrots
- taco-seasoned shredded cheese
- crunchy sweet corn kernels
- creamy avocado ranch dressing
I kept this meal vegetarian by topping the salad kit with roasted chickpeas, but you could easily use any protein you like. Grilled salmon, juicy chicken breast or even thinly-sliced flank steak. It seriously couldn’t be easier!
{VIDEO} How to make this Avocado Ranch Chopped Salad
Are you as obsessed with crispy roasted chickpeas and Taylor Farms as I am now?!
Thanks so much for reading, friends. If you try this recipe, let me know in the comments below!
More recipes to try
- Grilled Romaine Salad with Jalapeno Ranch
- Cilantro Lime Roasted Chickpeas
- Healthy Mexican Chickpea Salad
- Vegan Black Bean Burgers
Avocado Ranch Chopped Salad with Roasted Chickpeas
Ingredients
- 1 15-ounce can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon onion powder
- 1 12-ounce bag Taylor Farms Avocado Ranch Chopped Salad Kit
Instructions
- Preheat the oven to 400°F. Thoroughly dry the rinsed chickpeas by patting them with a dish towel or thick paper towel. Remove and discard any chickpea shells that become loose.
- Spread chickpeas evenly onto a baking sheet. Add olive oil, smoked paprika, garlic powder, sea salt, ground cumin, cayenne and onion powder. Mix together until the chickpeas are thoroughly coated with the seasonings..
- Bake in oven for 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly.
- Remove from oven when chickpeas are a light golden brown. Let the roasted chickpeas cool for 5 minutes.
- In a large mixing bowl, add the entire contents of the Taylor Farms Avocado Ranch Chopped Salad Kit, including the topping packets and the dressing. Add the roasted chickpeas and toss together to mix. Divide into 2 separate salad bowls and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
