Prep time
25 min
This salad is anything but boring! It’s packed with flavour and protein for a satisfying lunch. Topped with a delicious homemade ranch dressing.
Cook time
20 min
Servings
4
Prep time
25 min
Cook time
20 min
Servings
4
Ingredients
Ranch dressing:
- 125 mL (½ cup) 0% plain Greek yogurt
- 30 mL (2 tbsp) water
- 10 mL (2 tsp) white vinegar
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) onion powder
- 4 mL (¾ tsp) dried dill
- 2 mL (½ tsp) dried parsley
- 1 mL (¼ tsp) dried chives
- 1 mL (¼ tsp) black pepper
- Pinch salt (optional)
- 7 mL (½ tbsp) lemon juice (about ¼ lemon)
Salad:
- 1 can (540 mL/19 oz) chickpeas, drained and rinsed
- 22 mL (1 ½ tbsp) vegetable oil
- 2 mL (½ tsp) paprika
- 4 eggs
- 1 L (4 cups) chopped lettuce
- 1 avocado, diced
- 250 mL (1 cup) diced tomatoes
- 60 mL (¼ cup) diced red onion
- 125 mL (½ cup) corn
- 80 mL (⅓ cup) shredded lower fat cheddar cheese
Directions
- Prepare the ranch dressing: In a small bowl, combine Greek yogurt, water, white vinegar, garlic powder, onion powder, dill, parsley, chives, black pepper, salt (optional), and lemon juice. Let sit for 10 minutes.
- Preheat the oven to 175°C (350°F), and line a baking sheet with aluminum foil.
- Prepare the salad: Mix chickpeas together with vegetable oil and paprika. Bake for 20 to 25 minutes or until chickpeas are golden.
- In a small pot, place eggs and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cover with cold water to cool.
- Once cool enough to handle, peel eggs, halve and set aside.
- In the serving bowls, assemble salad. Place lettuce on the bottom then top with avocado, tomatoes, red onion, corn, cheddar cheese, and two egg halves a bowl.
- Drizzle with dressing and toss gently.
Tips
- Double the ranch dressing and pair it with some carrot or celery sticks for a tasty snack.
- Kids can help wash and dry lettuce, peel cooled eggs, or measure ingredients for the salad dressing.
- For a smoky ranch dressing, add a pinch of smoked paprika.
More from the food guide kitchen
