Ranch Caesar Salad with Buffalo Chickpeas

When it comes to salads, few can compete with the classic Caesar salad in terms of popularity and taste. Now, imagine adding the tangy flavor of ranch dressing and a spicy twist from buffalo chickpeas. This Ranch Caesar Salad with Buffalo Chickpeas combines fresh greens with bold, zesty elements, creating a delicious experience that is both satisfying and refreshing.

Makes 6 side-salad servings or 2 large meal-salads | ⏱️ 40 mins | gluten free 🌾

Salad Ingredients:

• 2 heads of romaine lettuce, cleaned and chopped

• 1/4 cup vegan parm - https://www.cashewsandcarrots.com/post/vegan-parmesan2 cups cooked chickpeas

• 2 tsp vegan butter

• 1/4 Frank's red

Ranch Dressing Ingredients:

• 1 cup plain yogurt

• 2 tsp dried dill

• 2 tsp dried parsley

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp dried chives

• 2 tsp nutritional yeast

• juice of 1/2 lemon

• 1/2 salt

Instructions:

1. Preheat the oven to 350 F (180 C) and prepare a baking sheet by lining it with parchment paper.

2. Drain the chickpeas after rinsing them, then set them aside.

3. Place the vegan butter and Frank's red in a small pot over low heat, stirring until the vegan butter melts. Once melted, add the chickpeas and stir to coat them.

4. Spread the chickpeas on the parchment paper and bake for 30 minutes, stirring halfway through.

5. To make the ranch dressing, combine all the ingredients in a glass bowl and stir.

6. To prepare the salad, place the lettuce in a large serving bowl, pour in the dressing, and mix thoroughly.

7. Top with the vegan parmesan and chickpeas before serving.