Ingredients 1 15-ounce can chickpeas 2 1/2 teaspoons salt, divided 2 teaspoons olive oil 1 1/2 teaspoon onion powder, divided 3/4 teaspoon black pepper, divided 1/2 teaspoon garlic powder Dash of cayenne pepper (optional) 5 cups romaine lettuce, chopped 1 cup cucumber, chopped 1 cup carrots, chopped 1 cup grape tomatoes, halved 1/2 cup corn kernels 1/2 avocado, chopped For the ranch dressing: 12 ounces soft silken tofu 1/4 cup unsweetened non-dairy milk 1/4 cup fresh parsley, roughly chopped 2 tablespoons lemon juice (about 1/2 lemon) 2 tablespoons dried chives 1 tablespoon dried dill 1 tablespoon apple cider vinegar 2 garlic cloves, minced (about 1 teaspoon) 1/2 teaspoon agave nectar Instructions Preheat oven to 425F
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On the day of serving, remove it from the fridge and allow it to come to room temperature before baking
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The club is housed in the Fontainebleau Hotel, which is a destination in itself
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