Seasoned Chickpea Taco Salad with Avocado Ranch Dressing

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salad, Entree, Gluten Free, Vegan


A delicious and filling salad that is quick and easy to make!


  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/3 cup chopped walnuts
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Other optional salad ingredients (enough for 4 servings): Lettuce, corn, red onions, black olives, diced tomatoes, tortilla chips

Avocado Ranch Dressing:

  • 2 large avocados
  • 1 1/4 cup water
  • 1/4 cup fresh lime juice, or lemon
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoons granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste if needed
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon black pepper


  1. Heat a large pan over medium heat and add the olive oil and chickpeas. Use a potato masher to slightly mash them up, you want to leave most of them whole. Next add the chopped walnuts and all the spices. Stir and cook until everything is heated through, 5-10 minutes.
  2. Make the Avocado Ranch Dressing by adding all ingredients to a blender and blending until a creamy dressing is formed, about 1 minute. You can add more water if you would like a thinner dressing, but you may also need to adjust the seasonings.
  3. Assemble the salads by splitting all salad ingredients and seasoned chickpeas into four bowls and topping with desired amount of avocado ranch dressing.


The Avocado Ranch Dressing recipe makes more than you may need for 4 salads but it is really delicious to use many other things!