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Plate of BBQ chickpea salad with vegan avocado ranch dressing

BBQ Chickpea Salad with Avocado Ranch

A fresh & colorful chopped salad tossed with creamy avocado ranch. Then topped with tender, warm chickpeas simmered in BBQ sauce!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
CuisineGluten-Free, Oil-Free, Vegan
Servings3 large salads


  • 15 oz. can chickpeas
  • 2/3 cup BBQ sauce
  • 1 large head romaine
  • 1 cup cooked sweet corn (canned, frozen, or cooked fresh)
  • 1 1/2 cups cherry or grape tomatoes
  • 1 cup shredded carrots
  • 2-3 green onions

For the avocado ranch:

  • 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 wonderful as well


  • Make the dressing: In a blender or food processor, combine all dressing ingredients and blend until smooth. Taste and adjust seasonings if necessary.
  • Rinse and drain chickpeas. In a saucepan over medium-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally. (Feel free to add a splash of vegetable broth or water to slightly thin the sauce if desired.)
  • 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 warm BBQ chickpeas.


Storing leftovers: It keeps best if the dressing, BBQ chickpeas, and salad are stored separately.
Dressing: The leftover dressing stores for about 3 days in an airtight container in the fridge. (We enjoy it as a veggie dip as well.)
This is a great make-ahead meal. Make the dressing and salad a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you’re ready to assemble.

Nutrition Per Serving (Estimate)

Calories: 474 kcal | Carbohydrates: 75 g | Protein: 15 g | Fat: 16 g | Saturated Fat: 2 g | Potassium: 1308 mg | Fiber: 15 g | Sugar: 31 g | Vitamin A: 9139 IU | Vitamin C: 44 mg | Calcium: 241 mg | Iron: 5 mg