BBQ Chickpea Salad

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5 from 2 votes

BBQ Chickpea Salad

BBQ Chickpea Salad: hearty, healthy, satisfying, eat your veggies and lick your fingers kind of salad. 
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time15 mins
Meal Type: dinner, Lunch, Salads
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Beans, Lettuce, Tomatoes
Servings: 4
Calories: 430kcal
Ingredients
Creamy Ranch Dressing:
  • 1/2 cup(s) vegan mayonnaise
  • 4 teaspoon(s) apple cider vinegar
  • 1 teaspoon(s) dried parsley
  • 1 teaspoon(s) dried chives
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
For the Salad:
  • 1 19oz can(s) chickpeas (2 cups) drained and rinsed
  • 1/2 cup(s) Vegan BBQ Sauce
  • 6 cup(s) romaine lettuce (two romaine hearts), chopped
  • 1 cup(s) grape or cherry tomatoes halved
  • 1 cup(s) cucumber sliced
  • 1 cup(s) corn kernels (fresh or frozen and thawed)
  • 1/4 red onion thinly sliced
  • 1 lime cut into wedges
Instructions
  • Add all of the ranch dressing ingredients to a small bowl and mix together. Set aside. 
  • Add the chickpeas to a saucepan with the BBQ sauce and put over medium heat. Let the chickpeas simmer in the sauce for about 5 to 10 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat.
  • Divide the lettuce among two large bowls. Then divide all of the vegetable and the BBQ chickpeas on top of the lettuce. I like to pile each ingredient in its own section so it looks pretty, but you can arrange it however you like. Drizzle with creamy vegan ranch dressing and garnish with a wedge of lime.
Notes
Oil-free: to make oil-free use my vegan cashew ranch dressing
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 430kcal | Carbohydrates: 50g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1570mg | Potassium: 720mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7451IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan