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Crispy Chickpea Wedge Salads with Avocado Ranch

5 from 4 votes
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  • 2 cans chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large head iceberg lettuce quartered
  • 1/3 cup diced radish
  • 3 tablespoons chopped chives

avocado ranch

  • 1 ripe medium avocado
  • 1/3 cupĀ  plain greek yogurt
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped dill
  • 1 garlic clove minced
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
  • Place the chickpeas on a paper towel and pat the as dry as you can. Remove any loose skins.
  • Put the chickpeas on a baking sheet and drizzle with olive oil or the oil of your choice. Sprinkle on the salt, pepper, paprika and garlic powder and toss well to coat. Make sure the chickpeas are in a single layer. Bake for 15 to 20 minutes, toss well and flip, then bake for about 15 to 20 minutes more.
  • This might make more chickpeas than you want to use - if so, keep them in a sealed container and you can reuse them! They will lose their crunchiness, but still taste delish.
  • To assemble the salads, slice the head of iceberg into quarters. Place each on a plate and cover it with salt and pepper. Drizzle with the avocado ranch. Sprinkle on chickpeas, radishes and chives. Serve!

avocado ranch

  • Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1 to 2 days.

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