BBQ Chickpea Salad
BBQ Chickpea Salad: hearty, healthy, satisfying, eat your veggies and lick your fingers kind of salad.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4
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
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.
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
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-bbq-chickpea-salad/