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  • Prep-time: / Ready In:
  • Makes 16 cups

This satisfying salad hits the spot when you’re craving Southwest flavors but don’t want a heavy meal. Nutritional yeast and chili powder give chickpeas a cheesy, smoky flavor that’s enhanced even further when baked to crispy perfection in the oven. A medley of roasted corn, juicy tomatoes, and spicy jalapeños brings brightness to the dish while a hearty serving of flavorful beans adds substance to the salad greens. The Cilantro Ranch dressing ties everything together with notes of zesty citrus and savory tomatillos. If you have extra dressing, use it as a dipping sauce for fresh veggies or as a spread on sandwiches.

Tip: Make the chickpeas ahead of time by preparing them as directed in Step 1. Place the cooled chickpeas in an airtight container and store at room temperature for up to 1 week.

Cilantro Ranch Bean Salad in an orange bowl on a wooden tabletop

Ingredients

  • 6 to 7 oz. extra-firm lite silken tofu
  • 2 fresh tomatillos, peeled and chopped (½ cup)
  • ½ cup unsweetened, unflavored plant-based milk
  • ½ cup lightly packed cilantro leaves
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • Sea salt, to taste
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • 3 tablespoons nutritional yeast
  • 2 teaspoons chili powder
  • 2 cups frozen roasted corn
  • 4 cups chopped romaine lettuce
  • 4 cups fresh baby spinach
  • 3 cups Instant Pot o' Beans, drained
  • 2 cups chopped tomatoes
  • ½ cup slivered scallions
  • ¼ cup sliced pitted ripe olives
  • 1 fresh jalapeño chile, thinly sliced and seeded

Instructions

  1. For Cilantro Ranch Dressing, in a blender combine the first 10 ingredients (through sea salt). Cover and blend until smooth. Set aside.
  2. Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper. Pat chickpeas dry with a clean towel. In a bowl toss chickpeas with nutritional yeast and chili powder. Spread chickpeas evenly in prepared pan. Bake 45 minutes or until crisp, stirring every 15 minutes. Remove from oven; cool.
  3. Place corn in a colander set in a heatproof bowl. Pour boiling water over corn. Let stand 1 minute; drain and cool. Arrange romaine and spinach on plates. Top with corn and the next five ingredients (through jalapeño). Drizzle with Cilantro Ranch Dressing. Sprinkle with roasted chickpeas. Store leftover Cilantro Ranch Dressing in an airtight container in the refrigerator for up to 3 days.

Comments (3)

(5 from 2 votes)
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Chris Oster6 months ago
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I would like to make this it sounds delicious. Is there a way to find out the nutritional components of recipes (sodium, carbs, etc). This question is not exclusive to one recipe. I am on a restricted diet with my drs guidance as we work through some medical issues and need this info

C6 months ago
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click on the link, in the ingredients’ list. It will give you the recipe

Amy6 months ago
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What’s Instant Pot o Beans? Thanks.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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