Making dinner tonight!
A crispy chickpea wedge salad is on the menu—and it is pure perfection. Crunchy, fresh, and filling, this version turns a classic wedge into a satisfying summer meal.
I know iceberg lettuce gets a bad rap, but I love it—especially as a wedge or a lettuce wrap. It’s refreshing, hydrating and delivers that irresistible crunch. For a texture fan, a wedge salad is a must: layers of crisp lettuce catch every bit of dressing and toppings, making each bite deeply satisfying.
Traditionally I order wedges with bacon and tomatoes, but I love swapping ingredients to keep things interesting. In this case I replaced crispy bacon with crunchy roasted chickpeas—a vegetarian-friendly twist that still provides that savory, crunchy element. These chickpeas are hearty enough to turn a wedge salad into a complete meal.
This salad shines with simple, fresh additions: roasted chickpeas, diced radish for color and bite, and lots of chopped herbs. I finish it with a drizzle of creamy avocado ranch—richer and more flavorful than plain ranch—which complements the crisp lettuce and smoky chickpeas beautifully.
The roasted chickpeas are a staple I make often; they work as a snack, a salad topper, or a filling in a wrap. Seasoned with smoked paprika, garlic powder, salt and pepper, then baked until crispy, they add an addictive texture and flavor to the wedge.
Herbs are a highlight here—fresh parsley, dill and chives bring brightness and lift the whole salad. The diced radish adds a pop of pink and peppery snap, which balances the creaminess of the avocado ranch and the smokiness of the chickpeas.
If you like to batch-cook, roast extra chickpeas or make an extra batch of avocado ranch and use them across several meals. Leftover chickpeas can be stored and repurposed in salads, pitas, or as a crunchy snack. The avocado ranch keeps for a day or two in a sealed container and is great on grilled chicken, wraps, or as a dip.
Below is the full recipe with ingredients and easy instructions so you can make these wedges at home. It’s a quick, flavorful option for a weeknight dinner or a light summer lunch.
Crispy Chickpea Wedge Salads with Avocado Ranch
4
45 mins
Ingredients
- 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 cup 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
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil or parchment.
- Pat the chickpeas dry on paper towels and remove any loose skins.
- Toss chickpeas with olive oil, salt, pepper, paprika and garlic powder. Spread in a single layer and bake 15–20 minutes, toss and flip, then bake another 15–20 minutes until crisp.
- If you have leftovers, store chickpeas in a sealed container and reuse later; they may lose some crunch but remain tasty.
- To assemble, quarter the iceberg lettuce and place each wedge on a plate. Season with salt and pepper, drizzle with avocado ranch, then top with roasted chickpeas, diced radish and chives. Serve immediately.
Avocado Ranch
- Combine all avocado ranch ingredients in a food processor and blend until smooth, scraping the sides as needed. Taste and adjust seasoning. Store in a sealed container for 1–2 days.
That crunch really makes the salad—fresh, simple, and delightful. Enjoy.