BBQ Chickpea Salad with Avocado Ranch
A fresh & colorful vegan BBQ "chicken" salad! Tossed with a creamy avocado ranch dressing, and topped with warm, saucy BBQ chickpeas.
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings3 large salads
For the salad:
- 1 large head romaine (about 5-6 cups chopped)
- 1 cup sweet corn, cooked
- 1 1/2 cups grape tomatoes
- 1 cup shredded carrots
- 2-3 green onions
- 1 cup Avocado Ranch Dressing
Make the dressing: Or you can prepare this in advance and store in the fridge until ready.
Make the BBQ chickpeas: Rinse and drain chickpeas. In a skillet over medium-low heat, add chickpeas and BBQ sauce. Simmer for about 10 minutes, stirring occasionally. (Feel free to add a splash of vegetable broth or water to slightly thin the sauce if desired.)
Prepare salad: Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
Assemble: When ready to assemble, toss salad with desired amount of dressing, then top with warm BBQ chickpeas.
Storing: This keeps best if the dressing, BBQ chickpeas, and salad are stored separately.
Ranch variation: For a more classic-style recipe, try this Vegan Ranch Dressing made with cashews or tofu.
Serving: This makes about 3 large dinner salads, or 6-8 smaller side servings.
Fresh herbs: For even more flavor, add fresh parsley, cilantro, basil, dill, chives, etc.
Recipe originally published February 2015. Updated November 2023.
Calories: 410 kcal | Carbohydrates: 70 g | Protein: 13 g | Fat: 11 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Potassium: 1117 mg | Fiber: 14 g | Sugar: 30 g | Vitamin A: 9426 IU | Vitamin C: 33 mg | Calcium: 182 mg | Iron: 4 mg