Roasted Chickpea Salad with Vegan Ranch Dressing recipes

Ingredients

• 1 15-ounce can chickpeas
• 2½ teaspoons salt, divided
• 2 teaspoons olive oil
• 1½ teaspoon onion powder, divided
• ¾ teaspoon black pepper, divided
• ½ teaspoon garlic powder
• Dash of cayenne pepper (optional)
• 5 cups romaine lettuce, chopped
• 1 cup cucumber, chopped
• 1 cup carrots, chopped
• 1 cup grape tomatoes, halved
• ½ cup corn kernels (preferably organic)
• ½ avocado, chopped
• 12 ounces soft silken tofu
• ¼ cup unsweetened almond milk, or other non-dairy milk
• ¼ cup fresh parsley, roughly chopped
• 2 tablespoons lemon juice (about ½ lemon)
• 2 tablespoons dried chives
• 1 tablespoon dried dill
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced (about 1 teaspoon)
• ½ teaspoon agave nectar

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