Vegan BBQ Chickpea Salad
This tasty salad is packed with BBQ favorites such as avocado, carrot, red onion, ranch sauce and corn. It is a super fast and effortless recipe also making it just ideal for healthy weeknight meals.
Servings 4
Ingredients
For the BBQ Chickpeas
- 2 15 oz cans chickpeas, drained and rinsed (3 cups, 495 g)
- ½ cup BBQ sauce (120 mL)
For the Salad
- grated carrot (approx. ½ a carrot per salad)
- lettuce (2 big handfuls per salad)
- chopped green-onion (a few tbsp per salad)
- corn (approx. ¼ - ½ cup per salad)
- chopped fresh-cilantro (approx. ½ cup very lightly packed per salad)
- diced red-onion (a few tbsp per salad)
For the Ranch Dressing
- 1 tbsp apple cider-vinegar
- 1 tsp onion-powder
- ½ tsp each dried dill and dried-parsley (if you’re missing either, no big deal. Dried-basil also works well.)
- 1-2 tbsp water to adjust thickness, or more to desired consistency
- 1 tsp garlic-powder
- ¼ cup tahini
- ¼ cup lemon-juice
Instructions
- To make BBQ Chickpeas: add the chickpeas & BBQ sauce into some skillet and cook over moderate heat tilll the BBQ sauce is beginning to become sticky about 8-10minutes. Stir every a few minutes as they cook.
- To make the Tahini Ranch Dressing: whisk all of the dressing ingredients together in a small-dish or shake vigorously into a sealed-jar.
- To assemble the salad: prepare 4 plates or bowls or containers in case you are prepping for afterwards. Insert a significant number of lettuce to each then top with the remaining portion of the salad ingredients.
- Top each salad with equal parts of this BBQ-chickpeas and tahini-ranch dressing. If prepping for after, keep the tahini ranch sauce individually until just prior to eating.