February 1, 2015

BBQ Chickpea Chopped Salad with Avocado Ranch


THIS. SALAD. You guys I'm in love. Salads and I have a thing going on and this is my latest obsession. I got inspired to make a vegan version of the classic BBQ chicken salad with ranch dressing. With a little testing, I feel like I struck pure salad gold. Even my husband calls it a home run and we can't stop stuffing our cheeks with the deliciousness. It's got all the components for a flavor explosion that'll rock your taste buds. Vegan avocado ranch dressing? Check. Colorful chopped salad with sweet corn and tomatoes? Check. Tender chickpeas simmered in BBQ sauce? Ohhhh baby, check! We usually have a little dressing left over but that's a huge bonus because I love it so, so much. Use it on other salads or, my favorite, as a veggie dip!


Vegan, gluten-free
Makes about 2-3 large salads

Ingredients
15 oz. can chickpeas
2/3 cup BBQ sauce
1 large head romaine
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrots
2-3 green onions

{For the avocado ranch dressing}
1 avocado
1 cup almond or soy milk (plain, unsweetened)
3 Tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic (I use 2)
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Salt to taste
Optional: fresh chives are amazing if you can find them!

Directions
Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Notes:
If storing leftovers, it's best if the dressing, chickpeas, and salad are stored separately. Unless you dig soggy salads - no judgement! ;)
The leftover dressing stores for about 3 days in an airtight container in the fridge. (Yay veggie dip!)
This is a great make-ahead meal! Make the dressing and salad up to a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you're ready to assemble.

{Printer Friendly Version}





Salads and I sort of have a thing ;)
12+ Fresh, Colorful Salads

Come join me on Instagram! I love to see what you guys are cooking up!

22 comments:

  1. YUM!! those chickpeas sound like a winner. I'm adding this to my recipe to do list!

    ReplyDelete
    Replies
    1. BBQ sauce makes everything better ;) Hope you enjoy it as much as we do!!

      Delete
  2. Looks so yummy. I love salads with avocado. But I have never tried this recipe. Thanks so much for sharing.
    Domestic cleaning Putney

    ReplyDelete
    Replies
    1. Hi Alexandra! Totally agree - avocados are awesome! :)

      Delete
  3. Can I use regular white vinegar in this? I couldn't find white wine vinegar at my grocery store.

    ReplyDelete
    Replies
    1. Hey Ali! Bummer - I'd go with rice vinegar or cider vinegar if you have either of those. Otherwise a little white vinegar would probably be okay! Start with a smaller amount and add more to taste if needed :)

      Delete
  4. I made this for dinner the other night and my husband and I gobbled it up. Another great recipe! Thank you! Your recipes have consistently been some of our favorite vegetarian/vegan meals.

    ReplyDelete
    Replies
    1. Hi Mandy! Aww, what an amazing compliment - thanks so much! Truly makes my day to hear you guys are enjoying the recipes :) Wishing you a great weekend!

      Delete
  5. this was excellent....looking forward to trying many more of your recipes....

    ReplyDelete
    Replies
    1. Hi Gina! Hooray! So glad you enjoyed this one. I truly hope you enjoy any others recipes you try just as much!! Have a great weekend :)

      Delete
  6. Loved it! Thank you for restoring our faith in plant-based eating! (We started eating this way just over a month ago and have had a lot of "ok" meals.) :)

    ReplyDelete
    Replies
    1. Aww, what a sweet comment - thank you! So glad to hear you enjoyed it :) Hope you find some other recipes you love just as much!

      Delete
  7. Made this earlier this week and had the leftovers tonight (each part stored separately) and it's super yummy!

    ReplyDelete
    Replies
    1. Yay!! So glad you were able to enjoy it throughout the week :) Thanks for the message - have a great weekend!!

      Delete
  8. Just made this for lunch...so good!

    ReplyDelete
    Replies
    1. Awesome Carmen! Thanks for the sweet message :)

      Delete
  9. We had this for dinner tonight and loved it!

    ReplyDelete
    Replies
    1. Yay!!! LOVED seeing your pic on instagram - made me smile :) So glad you enjoyed it!

      Delete
  10. Very easy to make, and i had most of the ingredients on hand. Delicious!!! The dressing is creamy and thick.

    ReplyDelete
    Replies
    1. Wonderful Melissa! I LOVE when I have the ingredients on hand already ;)

      Delete
  11. I just made this for lunch and it was awesome!! I had all the ingredients except tomatoes but I will add those in next time. This recipe is a keeper :)

    ReplyDelete
    Replies
    1. Hi Tasha! YAY, so glad you found a keeper! Thanks so much for letting me know :) It's been a couple months since I've made this - craving it again now haha. Wishing you a lovely weekend!!

      Delete