Today is the day to fall in love with this chickpea bacon ranch salad.
Who doesn’t love a chopped salad?
When I was home one summer in college, my brother and I both worked at Quiznos. He was obsessed with the chicken bacon ranch sandwich — it seemed like the most popular item on the menu. I never cared much for it, and for a long time I disliked ranch dressing in general. Dipping pizza crust in ranch? Not for me.
I know! I was totally missing out.
Oddly enough, I didn’t truly enjoy ranch until I started making it myself. A homemade version with a blend of fresh and dried herbs changed everything. That led me to experiment with different ranch styles, including an avocado ranch and a greek yogurt ranch, the latter of which is the base for the dressing in this salad.
Roasted chickpeas are a meal prep staple for me because they get so crispy and satisfying. One day I accidentally thought “chickPEA bacon ranch” instead of chicken bacon ranch, and this salad idea was born.
Instead of roasting the chickpeas in the oven for this recipe, we crisp them up in the skillet using the bacon grease. The result is chickpeas that soak up flavor and turn delightfully crunchy.
This salad is a great candidate for make-ahead prep. Cook the bacon and crisp the chickpeas, make the ranch dressing, and chop the vegetables a day or two in advance. Store everything separately, then toss together just before serving for maximum crunch and freshness.
I’m obsessed with the combination of textures and flavors here — crisp chickpeas, salty bacon, creamy avocado and tangy ranch. It’s even worth sharing on a Friday when indulgent foods usually take center stage.
Chickpea Bacon Ranch Chopped Salad
Chickpea Bacon Ranch Chopped Salad
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Ingredients
- 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
Instructions
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Drain and rinse the chickpeas and spread them in a single layer on a kitchen towel to dry. Press gently with a paper towel to remove excess moisture — this helps them crisp in the skillet.
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Line a plate with a paper towel for draining the bacon and chickpeas.
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Heat a large skillet over medium-low and add the bacon. Cook, stirring often, until the fat renders and the bacon is crispy. Remove with a slotted spoon and drain on the paper towel-lined plate.
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Add the chickpeas to the skillet over medium heat along with the garlic. Cook, tossing occasionally, until the chickpeas toast and crisp, about 5 to 6 minutes. Remove with the slotted spoon and drain on the paper towel.
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To assemble, place the spring greens and arugula in a large bowl and season with a pinch of salt and pepper. Top with diced avocado, halved tomatoes and cucumber. Add the bacon and chickpeas, drizzle with the greek yogurt ranch, and serve.
greek yogurt ranch dressing
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Combine all dressing ingredients in a blender or food processor and blend until smooth. Store in the fridge for up to a couple of days.
Did you make this recipe?
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I appreciate you so much!
Let’s make chickpea bacon ranch a thing.