Cilantro Ranch Bean Salad

For Cilantro Ranch Dressing, in a blender combine the first 10 ingredients (through sea salt). Cover and blend until smooth. Set aside. 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. 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. Prep-time: 30 MINUTES / Ready In: 30 MINUTES Makes 12 cups Serving size: 3 cups