Vegan BBQ Chickpea Salad

4.83 from 29 votes

This delicious salad is full of BBQ favorites like avocado, red onion, carrot, corn and ranch sauce. It's a super quick and easy recipe too making it just perfect for healthy weeknight meals.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

For the BBQ Chickpeas

2 15 oz. cans chickpeas drained and rinsed (3 cups, 495 g)
1/2 cup bbq sauce 120 mL

For the Salad

lettuce 2 big handfuls per salad
corn approx. 1/4-1/2 cup per salad
grated carrot approx. 1/2 a carrot per salad
diced red onion a few tbsp per salad
chopped green onion a few tbsp per salad
chopped fresh cilantro approx. 1/2 cup very lightly packed per salad
avocado approx. 1/4-1/2 a diced avocado per salad

For the Tahini Ranch Dressing

5 tbsp tahini 75 g
3 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
pepper to taste
1 tsp dried dill or parsley or 1 tbsp finely chopped fresh dill or parsley
3-6 tbsp water start with 3 tbsp then slowly add more to reach desired consistency

Instructions

To make the BBQ chickpeas, add the chickpeas and BBQ sauce to a medium-sized pan and cook over medium heat until the BBQ sauce is starting to get sticky and gooey, about 8-10 minutes. Stir every 1-2 minutes as they cook.
To make the tahini ranch dressing, whisk all the dressing ingredients together in a container until smooth and creamy.
To assemble the salad, prepare 4 bowls or plates, or containers if you're prepping for later. Add a big handful of lettuce to each then top with the rest of the salad ingredients. Top each salad with equal portions of the BBQ chickpeas and tahini ranch dressing. If prepping for later, store the tahini ranch sauce separately until just before eating.

Video

Notes

Any leftover tahini ranch dressing can be stored up to 5 days in the fridge, just give it a good shake before using. The salad can be stored up to 2 days in the fridge if assembled. Any extra BBQ chickpeas can be stored up to 5 days and added to other dishes.

The bbq chickpeas make enough for 3/4 cup portions for 4 salads. Feel free to make more or less depending on your needs. I use 2 tbsp bbq sauce for every 1/2 cup of chickpeas. You can use a little more if you want them a bit saucier. The tahini sauce makes enough for 4-6 salads.

Nutrition