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Roasted Chickpea Salad with Vegan Ranch Dressing
EMILIE EATS22Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas
- 2 1/2 tsp. salt (divided)
- 2 tsp. olive oil
- 1 1/2 tsp. onion powder (divided)
- 3/4 tsp. black pepper (divided)
- 1/2 tsp. garlic powder
- 1 dash cayenne pepper (optional)
- 5 cups romaine lettuce (chopped)
- 1 cup cucumber (chopped)
- 1 cup carrots (chopped)
- 1 cup grape tomatoes (halved)
- 1/2 cup corn kernels (preferably organic)
- 1/2 avocado (chopped)
- 12 oz. silken tofu (soft)
- 1/4 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup fresh parsley (roughly chopped)
- 2 Tbsp. lemon juice (about 1/2 lemon)
- 2 Tbsp. dried chives
- 1 Tbsp. dried dill
- 1 Tbsp. apple cider vinegar
- 2 garlic cloves (minced, about 1 teaspoon)
- 1/2 tsp. agave nectar
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2340mg98% |
| Potassium1000mg29% |
| Protein21g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A250% |
| Vitamin C70% |
| Calcium60% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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