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.
Course Salad
Cuisine Gluten-Free, Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Susan
Ingredients
For the BBQ Chickpeas
2 15ozcans chickpeas, drained and rinsed (3 cups, 495 g)
½cupBBQ 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
1tbspapple cider-vinegar
1tsponion-powder
½tspeach dried dill and dried-parsley (if you’re missing either, no big deal. Dried-basil also works well.)
1-2tbspwater to adjust thickness, or more to desired consistency
1tspgarlic-powder
¼cuptahini
¼cuplemon-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.