fbpx Print
How to make:

Roasted Chickpea Salad with Vegan Ranch Dressing

This chopped salad is packed with fresh veggies, crispy roasted chickpeas and tons of flavor thanks to the best nut-free vegan ranch dressing.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
a bowl of chopped salad topped with a vegan ranch dressing and crispy chickpeas
3-4 1x
Rating: 5 from 3 reviews



  1. Preheat oven to 425°F. Lightly grease a baking sheet.
  2. Drain and rinse the chickpeas. Place onto a kitchen towel; pat dry. In a medium bowl, add chickpeas, 1 teaspoon salt, olive oil, 1/2 teaspoon onion powder, 1/4 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.
  3. In a large bowl, add lettuce, cucumber, carrots, tomatoes, corn, and avocado. When chickpeas are done, add to the bowl. Stir well; set aside.
  4. In a blender or food processor, add tofu, milk, parsley, lemon juice, chives, dill, vinegar, 1 1/2 teaspoons salt, garlic, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and agave. Blend until smooth.
  5. 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.


To make oil-free, simply omit the olive oil when roasting chickpeas. They should still crisp up.