This flavorful salad is loaded with fresh veggies and crunchy roasted chickpeas and is tossed in a creamy, low-fat avocado ranch dressing. It may be a salad, but it’s packed full with protein and healthy fats and is such a filling, satisfying meal!

Crunchy, oven-roasted chickpeas are (1) great for snacking and (2) a healthier alternative to croutons on a salad. And the dressing is so, so simple—a bit of avocado and yogurt, a bit of milk and ranch dressing seasoning, a touch of lemon juice, vinegar and garlic and you’re in business. Omit the milk and you’ll have a thick dip that’s perfect for sweet potato fries or oven-roasted green beans. This is a salad you’ll come back to again and again!

INGREDIENTS

• 1 large avocado

• 1/4 c. plain non-fat Greek yogurt

• 2 t. lemon juice

• 3 cloves garlic

• 2 t. white wine vinegar

• 1 T. ranch dressing seasoning

• 1/2 c. milk

• Salt & pepper, to taste

• Butter lettuce

• 1 can chickpeas, drained

• 1 T. olive oil

• 1 t. smoked paprika

• 1/2 t. garlic powder

• 1/4 t. salt

• 1/8 t. ground cumin

• 1/8 t. cayenne

• 1/8 t. onion powder

• Shredded carrots

• Diced red onion

• Sharp cheddar cheese, shredded

• Cooked quinoa

STEPS

1) Combine the avocado, yogurt, lemon juice, garlic, white wine vinegar, ranch dressing seasoning and milk in a food processor and purée until smooth. Season with salt and pepper and mix well.

2) Preheat the oven to 400 degrees. Add the drained chickpeas to a large plastic bag with the olive oil, smoked paprika, garlic powder, salt, cumin, cayenne and onion powder. Shake well to coat. Transfer to a baking sheet and cook for about 25 minutes or until crunchy.

3) Place the lettuce onto a plate and top with the carrots, red onions, cheese, quinoa and chickpeas. Drizzle with the avocado ranch dressing.