Avocado Ranch Chopped Salad with Roasted Chickpeas
This Avocado Ranch Chopped Salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 15-ounce can chickpeas, (rinsed and drained)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp ground cumin
- 1/8 tsp cayenne
- 1/8 tsp onion powder
- 1 12-ounce bag Taylor Farms Avocado Ranch Chopped Salad Kit
Instructions
- 1
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.
- 2
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..
- 3
Bake in oven for 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly.
- 4
Remove from oven when chickpeas are a light golden brown. Let the roasted chickpeas cool for 5 minutes.
- 5
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!