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Chickpea Bacon Ranch Chopped Salad

The chickpea bacon ranch salad has a ton of crispy, crunchy texture and flavor. It's satisfying and super easy to prep ahead of time too!
5 from 12 votes
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Ingredients

greek yogurt ranch

Instructions 

  • Drain and rinse the chickpeas, then place them in a single layer on a kitchen towel to dry. You can lightly press with a paper towel to remove moisture from the chickpeas – this is key so they crisp up in the skillet!
  • Line a plate with a paper towel.
  • Heat a large skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy. Remove it with a slotted spoon and place it on the paper towel-lined plate to drain excess grease.
  • Add the chickpeas to the skillet over medium heat and toss. Add in the garlic cloves. Cook, stirring occasionally, until the chickpeas begin to toast and crisp up, about 5 to 6 minutes. Remove the chickpeas with the slotted spoon and place them on the paper towel too.
  • To assemble the salad, add the spinach and arugula to a large bowl with a pinch of salt and pepper. Top with the avocado, tomatoes and cucumber. Add on the bacon and the chickpeas. Drizzle with the ranch dressing and serve!

greek yogurt ranch dressing

  • Combine all ingredients in a food processor or blender and blend until combined. This can be stored for a day or two in the fridge.
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