Roasted Chickpea Salad with Vegan Ranch Dressing

This Roasted Chickpea Salad is packed with nutritious vegetables and protein, perfect for an on-the-go lunch. The vegan ranch dressing is so flavorful!

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

View the full recipe at Emilie Eats →