Spicy chickpea, bacon and ranch salad with arugula



This DEEELICIOUS dinner recipe was inspired by a post i saw from one of my favorite food bloggers, How Sweet Eats! She posted an Instagram story of a similar looking salad a few weeks ago but I couldn’t find the recipe anywhere (she probably just threw it together, tbh!) so i constructed this salad based off her picture alone! I added a bit more protein, so this is perfect for a light dinner or a more filling lunch! I am also using my favorite Tessemaes Ranch, but feel free to make your own if you’d like, or use brand of choice! (stay away from that Hidden Ranch garbage though)

(serves 2)


-          1 can chickpeas, roasted (recipe below)

-          1 avocado, cubed

-          2 big handfuls arugula

-          2 big handfuls chopped romaine

-          6 slices bacon, cooked and chopped/crumbled

-          Tessemaes Creamy Ranch

-          ½ cucumber, chopped

-          Mini heirloom tomatoes, halved


1.       Assemble your salad! Mix the romaine, arugula, add all your toppings. Drizzle with Tessemaes Creamy Ranch dressing. Enjoy!


Spicy, roasted chickpeas:

-          1 can chickpeas, drained, rinsed and patted dry

-          1 tsp. salt & pepper, combined

-          ½ tsp. smoked paprika

-          ½ tsp. chili powder

-          1/4 tsp. cayenne

-          1/4 tsp. garlic powder

-          Drizzle olive oil


1.       Pre-heat your oven to 400. Mix your dried chickpeas with the drizzle of olive oil and the spices. Stir to combine.

2.       Line a baking sheet with parchment paper and roast the chickpeas in a single layer for 20 mins or so, until crispy. Shake pan halfway through cooking.