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Wedge Salad with Avocado Ranch Dressing and Crispy Chickpeas
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Wedge Salad with Crispy Chickpeas and Avocado Ranch

The ultimate Wedge Salad with Avocado Ranch Dressing and Crispy Chickpeas. Vegetarian, flavor-packed, and a hearty + healthy weekday lunch or dinner.
Course Entree/Salad
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 288kcal

Equipment

  • Large rimmed baking sheet
  • Blender or food processor

Ingredients

Wedge Salad

  • 1 (15-oz.) can chickpeas
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. tamari or soy sauce
  • 1 tsp. smoked paprika
  • 3/4 tsp. garlic powder
  • 1/2 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • 1 medium head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • Optional: crumbled feta cheese

Avocado Ranch Dressing

  • 1 medium ripe avocado
  • 1 cup buttermilk
  • 1 Tbsp. fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp. onion powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 tsp. minced chives, divided
  • 3 tsp. finely chopped fresh dill, divided

Instructions

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Rinse and drain the chickpeas, and spread on a clean kitchen towel. Fold over the towel and gently rub the chickpeas to thoroughly dry them, and remove any loose skins. Discard skins, and transfer dried chickpeas to the prepared baking sheet.
    Combine 2 Tbsp. of the olive oil, tamari or soy sauce, smoked paprika, garlic powder, 1/4 tsp. salt, and black pepper in a small bowl; whisk to combine. Pour mixture over chickpeas and toss to combine. Roast the chickpeas for 20 to 30 minutes, shaking the pan once halfway through, until golden brown and crisp. Let cool for 15 minutes while you prepare remainder of salad. 
  • Prepare Avocado Ranch Dressing: Slice the avocado in half, and discard pit. Place the smaller half in a blender (reserve remaining half for salad garnish), and add buttermilk, lemon juice, garlic, onion powder, and salt. Blend on high speed until smooth and creamy. Transfer to a bowl and stir in black pepper, 1 tsp. minced chives, and 1 tsp. chopped fresh dill.
  • Assemble the salad: Remove the soft outer leaves of the lettuce, and place stem side-down on a cutting board. Use a large chef's knife to slice the lettuce in half, starting at the top and slicing down to the stem. Slice each half in half again, creating 4 equal-sized wedges. Cut the bottom of the stem off each wedge.
    Place wedges on a platter, and drizzle evenly with remaining 1 Tbsp. olive oil, and lightly season with remaining 1/4 tsp. salt. (Do NOT skip this step--it's important that the lettuce is seasoned before being dressed.) Spoon Avocado Ranch Dressing overtop, followed by crispy chickpeas, and tomatoes. Peel and slice remaining half of avocado, and top each wedge with avocado slices. Finish by sprinkling remaining 2 tsp. each of chives and fresh dill overtop. If desired, top with crumbled feta cheese.

Notes

Make-Ahead: The avocado ranch dressing can be made up to 3 days ahead. Just stir it well before serving.
Storage: This wedge salad with ranch is best enjoyed FRESH. However, if you have leftovers, just store the chickpeas separately so they retain some crunch. It's also a good idea to store the dressing separately so it doesn't make the iceberg lettuce soggy. 

Nutrition

Serving: 1wedge salad | Calories: 288kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 900mg | Fiber: 7.5g | Sugar: 7g