Pre heat your oven to 200C / 390F

Drain and rinse your chickpeas. You will want to get them as dry as you can before roasting, so I suggest laying them out over a couple layers of paper towel and then patting them all dry.

In a shallow oven dish, toss the chickpeas with the olive oil and hot sauce. Mix it all together and add salt and pepper liberally.

Put in the oven for 15 minutes.

Remove from the oven and shake the chickpeas around to redistribute them,

Put back in the oven another 10 minutes, or until they are a little bit crispy with a nice layer of hot sauce caked on.

Leave to completely cool down before you assemble the jars.

Pour in the ranch first, followed by the chickpeas, tomatoes, and finally the lettuce. This should stay fresh in your fridge for 4 days.

When it comes time to eat your salad, chop and add the avocado to the jar before shaking to distribute the dressing and mix everything up.

Enjoy!