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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 8 votes
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  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 4 pieces bacon, chopped
  • 2 garlic cloves, minced
  • 4 cups spring greens, butter lettuce or romaine hearts
  • 2 cups baby arugula greens
  • 1 avocado, diced
  • 1 cup grape tomatoes, halved
  • ½ English cucumber, peeled and sliced
  • kosher salt
  • freshly cracked black pepper

greek yogurt ranch

  • 1/3 cup greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon freshly chopped parsley
  • 1 teaspoon freshly chopped dill
  • 1 garlic clove, minced
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon white vinegar
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil


  • 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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