Roasted Chickpea Salad with Vegan Ranch Dressing

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 cup Carrots
  • 1 15-ounce can Chickpeas
  • 2 tbsp Chives, dried
  • 1/2 cup Corn
  • 1 cup Cucumber
  • 1 tbsp Dill, dried
  • 2 Garlic cloves, minced (about 1 teaspoon
  • 1/2 tsp Garlic powder
  • 1 cup Grape tomatoes
  • 1 1/2 tsp Onion powder
  • 1/4 cup Parsley, fresh
  • 5 cups Romaine lettuce

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 12 oz Silken tofu, soft

• Condiments

  • 1/2 tsp Agave nectar
  • 2 tbsp Lemon juice

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 Dash Cayenne pepper
  • 2 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tsp Olive oil

Found on emilieeats.com

Description

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

Directions

• Preheat oven to 425°F. Lightly grease a baking sheet.
• 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.
• In a large bowl, add lettuce, cucumber, carrots, tomatoes, corn, and avocado. When chickpeas are done, add to the bowl. Stir well; set aside.
• 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.
• 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.