Description
A vibrant and healthy BBQ Chickpea Salad with creamy avocado ranch dressing, featuring roasted chickpeas coated in smoky BBQ sauce atop fresh romaine, cherry tomatoes, carrots, corn, and red onion. This plant-based salad is perfect for a nourishing lunch or light dinner, offering a delicious blend of smoky, tangy, and creamy flavors.
Ingredients
Scale
BBQ Chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- â…“ cup BBQ sauce
Salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ½ cup corn (fresh, frozen, or canned)
- ½ avocado, sliced
- ¼ cup red onion, thinly sliced
Avocado Ranch Dressing
- ½ ripe avocado
- ¼ cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons mayonnaise
- 2 tablespoons milk (or plant milk)
- 1 tablespoon lemon juice
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the BBQ Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.
- Roast the Chickpeas: Roast the chickpeas in the preheated oven for 20–25 minutes, shaking the pan halfway through to ensure even cooking and crispiness. Once done, remove from the oven and toss the warm chickpeas with BBQ sauce until thoroughly coated.
- Finish Roasting with BBQ Sauce: Return the sauced chickpeas to the oven for an additional 5 minutes to allow the BBQ sauce to set and caramelize slightly. Then, let them cool slightly before assembling the salad.
- Make the Avocado Ranch Dressing: In a blender or food processor, combine the avocado, Greek yogurt, mayonnaise, milk, lemon juice, dried dill, garlic powder, onion powder, salt, and pepper. Blend until the dressing is smooth and creamy.
- Assemble the Salad: Place the chopped romaine lettuce in a large bowl or divide onto serving plates. Top with cherry tomatoes, shredded carrots, corn, red onion, BBQ chickpeas, and slices of avocado.
- Serve: Drizzle the avocado ranch dressing over the salad just before serving and enjoy immediately for the best texture and flavor.
Notes
- You can prepare the BBQ chickpeas ahead and store them in the fridge for up to 3 days.
- The avocado ranch dressing can be made 2–3 days in advance and kept refrigerated in an airtight container.
- For a vegan version, substitute plain Greek yogurt and mayonnaise with dairy-free alternatives.
- If using frozen corn, thaw and drain excess water before adding.
- The salad is best served fresh to preserve the crispness of the vegetables and chickpeas.
