Crispy Ranch Roasted Chickpea and Spinach Salad with Garlic Croutons

This roasted chickpea and spinach salad is a hearty, flavor-packed meal that proves salads can be truly satisfying. Crispy chickpeas coated in ranch seasoning add a crunchy, savory element, while fresh spinach, juicy grape tomatoes and shaved Parmesan create a classic base. Homemade garlic croutons and a creamy, tangy dressing tie everything together.

Perfect for a quick weeknight dinner or a light lunch, this salad comes together in under 30 minutes. The roasted chickpeas develop a crackly texture that contrasts beautifully with the tender greens. Feel free to adjust the hot sauce to your preferred spice level.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the drained chickpeas with 1 tablespoon olive oil, ranch seasoning and a pinch of salt. Spread on one half of the prepared baking sheet.
3. On the other half of the sheet, spread the cubed baguette. Drizzle with remaining 1 tablespoon olive oil and sprinkle with garlic powder and a pinch of salt. Toss to coat.
4. Roast for 12-15 minutes, until chickpeas are crispy and croutons are golden. Remove from oven and let cool slightly.
5. Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, lemon juice, Dijon mustard, hot sauce (if using) and a few grinds of black pepper. Set aside.
6. In a large bowl, combine spinach, halved grape tomatoes and grated Parmesan. Add the roasted chickpeas and croutons.
7. Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning with salt and pepper if needed.
8. Serve immediately, garnished with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain and rinse them well, then pat dry before roasting.

How do I store leftovers?

Store the salad and dressing separately in the refrigerator for up to 2 days. Add dressing just before serving to keep the croutons crispy.

Can I substitute the ranch seasoning?

Absolutely! You can use any spice blend you like, such as Cajun or Italian seasoning, for a different flavor profile.