Vegan Ranch Bowl
Gluten Free and Vegan Ranch Bowls! These salads bowls are packed with vegetables and ranch roasted chickpeas!
Equipment
Ingredients
Ranch Chickpeas:
- 2 cups cooked chickpeas
- 1 tbsp. nutritional yeast
- 2 tsp. olive oil
- 1 tsp. apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
Ranch Dressing:
- 1/2 cup mayo, use vegan version if needed
- 1/4 cup soymilk
- handful parsley, finely chopped
- 1 tsp. dried dill
- 1 tsp. garlic powder
- freshly ground pepper/salt
Vegetables:
- 2 large tomatoes, sliced
- 6 cups torn lettuce or torn kale
- 2 carrot, shredded
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
Instructions
- Ranch Chickpeas: Preheat the oven to 400 degrees F. Toss chickpeas with nutritional yeast, olive oil, apple cider vinegar, garlic powder, onion powder, dried dill and pinch salt. Place in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crunchy! Remove and set aside.
- Make the Dressing: Whisk together all ingredients for the dressing. Season to taste with salt and pepper
- Assemble the Salad: Divide the vegetables among 4 bowls. Top with chickpeas and drizzle with dressing.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 24gProtein: 9gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 12mgSodium: 460mgPotassium: 751mgFiber: 8gSugar: 5gVitamin A: 8976IUVitamin C: 44mgCalcium: 186mgIron: 3mg