Little Gem Vegan Ranch Salad
This Little Gem Vegan Ranch Salad is loaded with crisp lettuce, creamy vegan ranch, sunflower seeds and crispy harissa chickpeas!
Equipment
Ingredients
FOR THE HARISSA CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 tablespoon olive oil
- 1 tablespoon harissa paste use less if you prefer less spice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
FOR THE VEGAN RANCH
- 1/2 cup vegan mayo
- 1/4 cup vegan yogurt unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1-2 tablespoons apple cider vinegar to taste
FOR THE SALAD
- 3 heads little gem lettuce
- 1/4 cup sunflower seeds shelled
- vegan parmesan optional
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the chickpea ingredients to the baking sheet and toss to coat. Place in the oven on the middle rack for 30 minutes, tossing every 10 minutes - be sure to keep an eye on them the last 10 minutes, to make sure they don't burn. Remove from the oven and allow to cool slightly.
- Meanwhile, add all of the vegan ranch ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- Remove the stems from the lettuce and break off the leaves. Wash and dry the lettuce. Place the lettuce in a large mixing bowl and add as much of the dressing as you'd like. Toss until coated.
- To serve, transfer the lettuce to a platter and finish it off with the harissa chickpeas, sunflower seeds and vegan parmesan.
Video
Notes
- This is best served right away. If making ahead of time, wait to assemble until right before serving.
Nutrition
Calories: 400kcal | Carbohydrates: 27g | Protein: 9g | Fat: 29g