Roasted chickpeas are great as a snack, but also in recipes, especially to replace "bread croutons" or when I want to add crunchiness to my dishes. I particularly love to top my salads with spicy roasted chickpeas. This time, I made a butter lettuce salad with fresh tomatoes, avocados, herbs, radish slices, spicy chickpeas and a vegan ranch dressing. Very easy to assemble and honestly... it was a killer lunch! For the complete post for more informations on roasted chickpeas and my favourite ways to seasoned them, click here : Oven roasted chickpeas : 5 ways!

BUTTER LETTUCE & ROASTED CHICKPEAS SALAD W/VEGAN RANCH DRESSING

Ingredients for the salad :

Butter lettuce
Radishes, sliced
Avocado, sliced
Cherry tomatoes
Fresh herbs (in this case basil and parsley)
Spicy and smokey chickpeas
Vegan ranch dressing

Ingredients for the vegan ranch dressing :

1/2 cup soaked cashews (at least 4 hours or 30 minutes in boiling water)
1/2 cup water (or more if needed)
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove
2 teaspoons dijon mustard
Fresh herbs (dill, basil, parsley) - to taste
Salt and black pepper to taste

Place all the ingredients for the dressing in a high speed blender and blend until smooth and creamy. Correct the seasonings to taste.
Assemble your salad and drizzle the dressing on top. Enjoy your fresh and hearty salad !