Crispy Chickpea Wedge Salads with Avocado Ranch
User Reviews
5
Crispy Chickpea Wedge Salads with Avocado Ranch
Description
This recipe toasts chickpeas until crisp using olive oil and spices, ensuring a crunchy texture that contrasts with the cool, crisp iceberg lettuce quarters. The wedges are simply seasoned with salt and pepper before drizzling with a homemade avocado ranch dressing made by blending ripe avocado, Greek yogurt, fresh parsley, dill, garlic, Worcestershire sauce, vinegar, smoked paprika, onion powder, salt, and pepper.
The salad is garnished with diced radishes and chopped chives, adding a peppery crunch and fresh herbal notes. The combination creates layers of texture and flavor, balancing cooling greens and creamy dressing with the savory, spiced chickpeas.
Leftover roasted chickpeas can be stored and reused, although their crunchiness may diminish over time. Serving this salad chilled or shortly after assembly preserves the fresh textures.
Ingredients
- 2 chickpeas drained and rinsed, canned
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 iceberg lettuce quartered, large head
- 1/3 cup radish diced
- 3 tablespoons chives chopped
avocado ranch
- 1 avocado ripe, medium
- 1/3 cup yogurt plain, Greek
- 2 tablespoons parsley freshly chopped
- 2 tablespoons dill freshly chopped
- 1 garlic minced, clove
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Place the chickpeas on a paper towel and pat the as dry as you can. Remove any loose skins.
- Put the chickpeas on a baking sheet and drizzle with olive oil or the oil of your choice. Sprinkle on the salt, pepper, paprika and garlic powder and toss well to coat. Make sure the chickpeas are in a single layer. Bake for 15 to 20 minutes, toss well and flip, then bake for about 15 to 20 minutes more.
- This might make more chickpeas than you want to use - if so, keep them in a sealed container and you can reuse them! They will lose their crunchiness, but still taste delish.
- To assemble the salads, slice the head of iceberg into quarters. Place each on a plate and cover it with salt and pepper. Drizzle with the avocado ranch. Sprinkle on chickpeas, radishes and chives. Serve!
avocado ranch
- Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1 to 2 days.
User Reviews
Overall Rating
5
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