Just because you're vegan, doesn't mean you can't hit your macros! This garbanzo bean salad is packed with 300 calories, 33% fat, 12% protein, and 53% carbs.

Vegan Garbanzo Bean Salad

Spread garbanzo beans on paper towel; let dry 30 minutes. Prepare Pickled Vegetables: Combine seasoned rice vinegar, water, and ginger. Bring to boiling; add red onion and jalapeno. Remove from heat and cool. 

Prepare Coconut Milk Ranch Dressing: Combine coconut milk, vegan mayo, Pickled Vegetables juice, cilantro, garlic powder, and sea salt. Sprinkle with black pepper and crushed red pepper. 

Preheat air-fryer to 400 degrees according to manufacturer's instructions. Toss garbanzo beans with olive oil, garlic powder, paprika, chili powder, cumin, and salt. Air-fry in small batches 8 to 10 minutes or until brown and crispy. 

Arrange row of arugula, farro, bell pepper, cucumber, garbanzo beans, and Pickled Vegetables on dinner plates. Serve with Coconut Milk Ranch Dressing. 