Avocado Ranch Chopped Salad with Roasted Chickpeas Recipe

Name: Avocado Ranch Chopped Salad with Roasted Chickpeas | Taylor Farms
Prep time: 45 minutes
Cook time: 45 minutes
Yield: 2
Cuisine: American
Ingredients: 1 12-ounce bag Taylor Farms Avocado Ranch Chopped Salad Kit; 1 15-ounce can chickpeas, rinsed and drained; 1 tablespoon olive or avocado oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon sea salt; 1/8 teaspoon ground cumin; 1/8 teaspoon cayenne; 1/8 teaspoon onion powder

Whether you’re looking for a deliciously clever way to add more protein to your Avocado Ranch Chopped Salad Kit, or simply want more reasons to eat chickpeas, this recipe is your answer.

Chickpeas roasted to a satisfying crisp with the flavors of paprika, garlic, cumin, cayenne, and onion are the perfect match for the zesty stylings of our Avocado Ranch Chopped Salad Kit. You’ll get an added dose of crunchy texture and bold tastes to an already delectable salad loaded with everything from crisp corn and taco-seasoned cheese to a creamy avocado ranch. There’s truly too much to love here. From our friends at Isabel Eats. Enjoy!

Total TIME:
45 minutes

SERVINGS:
2

CREATED BY:
Isabel Eats

Ingredients

1 12-ounce bag Taylor Farms Avocado Ranch Chopped Salad Kit
1 15-ounce can chickpeas, rinsed and drained
1 Tablespoon olive or avocado oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon onion powder

Directions

Preheat the oven to 400°F. Thoroughly dry the rinsed chickpeas by patting them with a dish towel or thick paper towel. Remove and discard any chickpea shells that become loose.
Spread chickpeas evenly onto a baking sheet. Add olive oil, smoked paprika, garlic powder, sea salt, ground cumin, cayenne and onion powder. Mix together until the chickpeas are thoroughly coated with the seasonings.
Bake in oven for 40 minutes, checking every 15 minutes to make sure chickpeas are browning evenly.
Remove from oven when chickpeas are a light golden brown. Let the roasted chickpeas cool for 5 minutes.
In a large mixing bowl, add the entire contents of the Taylor Farms Avocado Ranch Chopped Kit, including the topping packets and the dressing. Add the roasted chickpeas and toss together to mix. Divide into 2 separate salad bowls and enjoy!

What’s the Deal with Cooking Oils, Anyway?

You probably noticed how this recipe calls for either olive oil or avocado oil — and the latter is not just because there’s avocado in the recipe. Have you ever wondered what the difference is between cooking oils like olive, avocado, and the venerable canola oil? Does it really matter which one you use? Indeed, it does. Here’s a quick primer:

Olive oil, renowned for its rich, fruity flavor, is made from pressed olives and comes in various grades, with extra virgin being the highest quality. It’s commonly used in Mediterranean cuisine for sautéing, roasting, and salad dressings. Olive oil is rich in monounsaturated fats (the good kind of fat) and antioxidants. However, it has a lower smoke point, making it less suitable for high-temperature frying. That means you shouldn’t use it for things like deep-frying.

Avocado oil is made from the flesh of avocados and boasts a mild, slightly nutty flavor. It has a high smoke point, making it ideal for high-heat cooking methods like frying and grilling. Similar to olive oil, avocado oil is rich in heart-healthy monounsaturated fats and contains vitamins E and K, which are beneficial for skin and bone health. Its admirable versatility makes it suitable for a ton of different uses in the kitchen.

Canola oil, an incredibly common cooking oil choice, is derived from canola plant seeds and offers a neutral flavor and a high smoke point, making it excellent for frying, baking, and high-heat cooking. It is low in saturated fats and provides a balanced ratio of omega-3 and omega-6 fatty acids, promoting heart health.

At the end of the day, the choice of oil depends on cooking methods and the desired flavor. Olive oil imparts a distinct taste and is suitable for low to medium-heat cooking. Avocado oil is excellent for high-heat applications with a milder flavor, while canola oil is a versatile option for various cooking techniques due to its high smoke point and barely noticeable flavor.

And now you know! Our recommendation? Stay stocked up on all three so you’re ready for anything — this recipe included.