Food Recipes Baby Wedge Salad with Crispy Spiced Chickpeas Be the first to rate & review! Come for the crispy shawarma-spiced chickpeas, and stay for the zesty ranch dressing. By Nicole Hopper Published on May 03, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall Prep Time: 15 mins Total Time: 35 mins Servings: 4 The most important thing to know here: this is no side salad. 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. 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. Want more toppings? 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. Season the chickpeas with five-spice seasoning or shichimi togarashi (sometimes known as Japanese seven spice), for even more of a kick. Ingredients 1 15.5-oz. can chickpeas 2 Tbsp. extra-virgin olive oil 1/2 tsp. kosher salt, divided 2 tsp. shawarma spice blend 1 cup ranch dressing 2 Tbsp. harissa paste or 1/4 cup harissa sauce (such as Mina) 1 pt. cherry tomatoes, halved (about 2 cups) 2 avocados, chopped 1/3 cup thinly sliced red onion 4 heads Little Gem or baby romaine lettuce, quartered lengthwise Directions Preheat oven to 425°F. Rinse and drain chickpeas. Place chickpeas between clean kitchen towels; rub gently to dry completely and loosen skins (discard any loose skins). 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. (Alternatively, preheat an air fryer to 390°F and prepare chickpeas as above, reducing oil to 1 tablespoon. 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. Crispy chickpeas are best eaten day of, but once they are completely cooled, they can be stored in an airtight container at room temp for up to 2 days (they may lose some crispiness). Rate It Print