Print

Little Gem Vegan Ranch Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

A vibrant and flavorful Little Gem Vegan Ranch Salad featuring crispy harissa roasted chickpeas, creamy vegan ranch dressing, fresh little gem lettuce, and crunchy sunflower seeds. Perfect for a nutritious and satisfying plant-based meal or side.

Ingredients

For the Harissa Chickpeas

  • 1 15-ounce can chickpeas, drained & rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste (use less if you prefer less spice)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

For the Vegan Ranch

  • 1/2 cup vegan mayo
  • 1/4 cup vegan yogurt, unsweetened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon pepper
  • 1-2 tablespoons apple cider vinegar, to taste

For the Salad

  • 3 heads little gem lettuce
  • 1/4 cup sunflower seeds, shelled
  • Vegan parmesan (optional)

Instructions

  1. Prepare and Roast Harissa Chickpeas: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl or directly on the baking sheet, combine the drained and rinsed chickpeas with olive oil, harissa paste, garlic powder, onion powder, smoked paprika, cumin, pepper, and salt. Toss thoroughly to coat. Spread chickpeas evenly on the baking sheet and roast on the middle rack for 30 minutes, tossing every 10 minutes to ensure even cooking and to prevent burning. Remove from the oven and allow to cool slightly.
  2. Make the Vegan Ranch Dressing: While chickpeas are roasting, mix vegan mayo, unsweetened vegan yogurt, garlic powder, onion powder, dried parsley, dried chives, dried dill, pepper, and 1 tablespoon of apple cider vinegar in a bowl. Taste and adjust the seasoning, adding up to another tablespoon of apple cider vinegar if desired for more tang. Set aside the dressing.
  3. Prepare the Lettuce: Remove the stems from the little gem lettuce heads and separate the leaves. Wash and thoroughly dry the leaves to avoid sogginess. Place the leaves in a large mixing bowl.
  4. Toss Lettuce with Dressing: Add your desired amount of vegan ranch dressing to the lettuce leaves and toss gently until all leaves are evenly coated.
  5. Assemble and Serve: Transfer the dressed lettuce to a serving platter. Top with the roasted harissa chickpeas, shelled sunflower seeds, and a sprinkling of vegan parmesan if using. Serve immediately for the best texture and flavor.

Notes

  • Watch the chickpeas carefully during the last 10 minutes of roasting to prevent burning.
  • You can adjust the amount of harissa paste to control the spice level of the chickpeas.
  • Use a salad spinner to dry the lettuce thoroughly for crispier results.
  • Vegan parmesan is optional but adds a cheesy flavor and texture contrast.
  • This salad is best served fresh to maintain the crunchiness of the chickpeas and lettuce.

Find it online: https://cozyplatter.com/little-gem-vegan-ranch-salad-recipe/