Come for the crispy shawarma-spiced chickpeas, and stay for the zesty ranch dressing.
A handful of simple twists make this nostalgic wedge salad recipe main dish-worthy.
Shawarma-spiced chickpeas, crisped in the oven or air fryer, add crunch and protein.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
Store-bought ranch dressing is spiked with harissa for an irresistible smoky depth of flavor.
And cherry tomatoes, avocado, and onion make it feel like a meal.
Hard-boiled eggs, feta cheese, pita chips, and/or fresh herbs are all great add-ons.
Pro tip: before cooking the chickpeas be sure to dry them thoroughly.
This will help maximize crispiness.
Change the flavor profile of this salad and opt for sriracha in the ranch dressing instead.
This recipe was developed by Nicole Hopper.
Ingredients
115.5-oz.
Rinse and drain chickpeas.
Transfer chickpeas to a large rimmed baking sheet.
Toss with oil and 1/4 teaspoon salt.
Roast, stirring once, until crisp and golden, about 25 minutes.
Cook, shaking basket occasionally, until crisp and golden, 13 to 15 minutes.)
Immediately sprinkle shawarma spice over hot chickpeas; toss to coat.
Meanwhile, whisk ranch and harissa in a small bowl.
Toss together tomatoes, avocados, onion, and remaining 1/4 teaspoon salt in a medium bowl.
Divide lettuce wedges among 4 plates.
Top each plate with tomato mixture.
Spoon dressing on lettuce and sprinkle crispy chickpeas over top.
Dressing can be stirred together and stored in the fridge in an airtight container for up to 5 days.
