• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSalads

Avocado Ranch Chopped Salad with Roasted Chickpeas

rate recipe Shareshare
Share on:
614 shares
By: IsabelPosted: 4/25/18

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
This Avocado Ranch Chopped Salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

This tasty salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

This Avocado Ranch Chopped Salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

Today’s Avocado Ranch Chopped Salad recipe is sponsored by Taylor Farms, but my love for their easy salad kits is completely my own. Thanks for supporting the brands that allow me to do what I love!

After turning 30 a few days ago (yay!) and eating lots of delicious fried food, I am officially on the veggie train this week. Give me some greens, lean protein and healthy fats and I’m one happy gal. And you want to know what one of the first recipes I made after I turned 30? This chopped salad with roasted chickpeas!

You’re probably thinking, “Okay, Isabel. That’s boring.” But I promise it’s not. This isn’t some bland flavorless salad that I made because I wanted to be “healthy.” No no no. This bowl of goodness is full of all my favorite Mexican flavors like creamy avocado, cilantro, chili, garlic, cumin and a tasty dose of cheese! And let’s not forget about those roasted chickpeas.

How to roast chickpeas
How to roast chickpeas

Let’s dive right in and talk about the life-changing magic of crispy, crunchy, salty roasted chickpeas. When roasted in the oven with a touch of olive oil, chickpeas are transformed from mushy and soft beans to pretty much the best snack ever. I think of them as an alternative to potato chips because they’re JUST THAT GOOD. Plus, they’ve got some great nutritional benefits so it’s totally a win-win!

Is anyone else as obsessed with them as I am?! If so, I need to know because we should be friends.

How to roast chickpeas

  1. Preheat your oven to 400°F. Drain and rinse the canned chickpeas under cold water, and then dry them by gently rolling them in between a dish towel.
  2. Place the dried chickpeas on a baking sheet and top with a little olive oil, your favorite spices and some salt.
  3. Bake 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly. Remove them from oven when they’re golden brown and the skins are crunchy.
  4. Taste and season with more salt if necessary.

Leftover roasted chickpeas can be stored in an airtight container in your pantry.

Taylor Farms Chopped Salad Kit - Avocado Ranch

Next, let’s talk about how Taylor Farms has officially changed the way I eat salads at home. I used to be one of those people who never really made salads because they just never seemed to come out as good as the ones I ordered at restaurants. I was never really satisfied and always felt like there was something missing.

Well friends, I am happy to say that I no longer feel that way. The super convenient and delicious chopped salad kits from Taylor Farms have everything I need to make the best salad at home! For this recipe, I used their NEW Avocado Ranch Chopped Kit (hello Cinco de Mayo!) that’s full of ingredients like:

  • chopped veggies like green cabbage, romaine lettuce and carrots
  • taco-seasoned shredded cheese
  • crunchy sweet corn kernels
  • creamy avocado ranch dressing

I kept this meal vegetarian by topping the salad kit with roasted chickpeas, but you could easily use any protein you like. Grilled salmon, juicy chicken breast or even thinly-sliced flank steak. It seriously couldn’t be easier!

Chopped salad recipe topped with roasted chickpeas and avocado ranch dressing.

{VIDEO} How to make this Avocado Ranch Chopped Salad

Are you as obsessed with crispy roasted chickpeas and Taylor Farms as I am now?!

This Roasted Chickpeas Salad is loaded with TTaylor Farms chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

Thanks so much for reading, friends. If you try this recipe, let me know in the comments below!

More recipes to try

  • Grilled Romaine Salad with Jalapeno Ranch
  • Cilantro Lime Roasted Chickpeas
  • Healthy Mexican Chickpea Salad
  • Vegan Black Bean Burgers

Recipe

5 from 3 votes

Avocado Ranch Chopped Salad with Roasted Chickpeas

Serves: 2 dinner salads
Print
Rate
Prep: 5 minutes
Cook: 40 minutes
Total : 45 minutes
This Avocado Ranch Chopped Salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained
  • 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
  • 1/8 teaspoon onion powder
  • 1 12-ounce bag Taylor Farms Avocado Ranch Chopped Salad Kit

Instructions

  • Preheat the oven to 400°F. Thoroughly dry the rinsed chickpeas by patting them with a dish towel or thick paper towel. Remove and discard any chickpea shells that become loose.
  • Spread chickpeas evenly onto a baking sheet. Add olive oil, smoked paprika, garlic powder, sea salt, ground cumin, cayenne and onion powder. Mix together until the chickpeas are thoroughly coated with the seasonings..
  • Bake in oven for 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly.
  • Remove from oven when chickpeas are a light golden brown. Let the roasted chickpeas cool for 5 minutes.
  • In a large mixing bowl, add the entire contents of the Taylor Farms Avocado Ranch Chopped Salad Kit, including the topping packets and the dressing. Add the roasted chickpeas and toss together to mix. Divide into 2 separate salad bowls and enjoy!

Nutrition Information

Serving: 1dinner salad Calories: 554kcal (28%) Carbohydrates: 57g (19%) Protein: 16g (32%) Fat: 31g (48%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0g Cholesterol: 0mg Potassium: 13mg Fiber: 18g (72%) Sugar: 11g (12%) Vitamin A: 3600IU (72%) Vitamin C: 43.7mg (53%) Calcium: 140mg (14%) Iron: 9.4mg (52%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
Did you Make my Avocado Ranch Chopped Salad with Roasted Chickpeas?Leave a comment below and tag @isabeleats on social media!
@isabeleats
This Avocado Ranch Chopped Salad is loaded with freshly chopped veggies, crispy Mexican roasted chickpeas and creamy avocado ranch dressing! (gluten free, vegetarian)

You may also like…

  • Avocado Egg Salad in a glass bowl.
    Avocado Egg Salad
  • A bowl of avocado salad with cucumbers.
    Easy Avocado Salad
  • These Cilantro Lime Roasted Chickpeas are a healthy and addicting salty snack with plenty of crunch to satisfy your snack cravings! (gluten free, vegan)
    Cilantro Lime Roasted Chickpeas
  • Avocado tuna salad in a croissant.
    Avocado Tuna Salad
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

This Mexican Chickpea Salad recipe is fresh, easy to make and packed with healthy ingredients. Ready in only 15 minutes! (gluten free, vegetarian, vegan)
Previous Post
Mexican Chickpea Salad
This pineapple margarita is made with sweet pineapple juice and a fresh habanero pepper for a spicy twist on a refreshing cocktail!
Next Post
Spicy Pineapple Margarita

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled