Avocado Ranch Chopped Salad with Roasted Chickpeas

Method5 steps

1. 1

   Step 1: Heat the oven to 400°F / 200°C. Pat the rinsed and drained chickpeas from the 15 oz can thoroughly dry with a dish towel or thick paper towel. Discard any skins that come loose.

   Uses 1 can (15 oz) chickpeas, rinsed and drained

2. 2

   Step 2: Spread all the dried chickpeas on a baking sheet. Toss with all the olive oil (1 tablespoon), smoked paprika (1 teaspoon), garlic powder (1/2 teaspoon), sea salt (1/4 teaspoon), ground cumin (1/8 teaspoon), cayenne and onion powder (1/8 teaspoon) until evenly coated.

   Uses Rinsed, drained and thoroughly dried chickpeas · 1 tablespoon olive oil · 1 teaspoon smoked paprika · 1/2 teaspoon garlic powder · 1/4 teaspoon sea salt · 1/8 teaspoon ground cumin · 1/8 teaspoon cayenne pepper · 1/8 teaspoon onion powder

3. 3

   Step 3: Roast the seasoned chickpeas for about 40 minutes, checking every 15 minutes so they brown evenly.

   Roast chickpeas, checking every fifteen minutes · 40 minUses Oil-and-spice coated chickpeas

4. 4

   Step 4: Remove the roasted chickpeas when they are light golden brown with crisp skins. Let them cool for 5 minutes.

   Cool roasted chickpeas before salad assembly · 5 minUses Roasted seasoned chickpeas

5. 5

   Step 5: Empty the complete 12 oz avocado ranch chopped salad kit into a large bowl, including all its topping packets and dressing. Toss with all the cooled roasted chickpeas, then divide between 2 dinner salad bowls.

   Uses 1 package (12 oz) Taylor Farms Avocado Ranch Chopped Salad Kit, including all topping and dressing packets · Cooled crispy roasted chickpeas