Description
This BBQ Chickpea Salad with Avocado Ranch is a vibrant, healthy plant-based meal combining smoky, caramelized roasted chickpeas with fresh, crunchy vegetables and a creamy avocado ranch dressing. Perfect for a nutritious lunch or light dinner, it offers a delicious mix of flavors and textures with a satisfying smoky BBQ twist and a refreshing homemade dressing.
Ingredients
Scale
Roasted Chickpeas
- 2 cans chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup barbecue sauce
Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, fresh or roasted
- 0.5 small red onion, thinly sliced
- 0.5 cup shredded carrots
Avocado Ranch Dressing
- 1 ripe avocado
- 0.25 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- 1 small garlic clove
- Salt to taste
- Water as needed to thin dressing
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to get it ready for roasting the chickpeas.
- Prepare chickpeas: In a large bowl, toss the drained and dried chickpeas with 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until each chickpea is evenly coated with the seasoning.
- Roast the chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them in the preheated oven for 20 minutes, shaking the pan halfway through to ensure even cooking.
- Add BBQ sauce and finish roasting: Remove the chickpeas from the oven, toss them with 0.25 cup BBQ sauce, then return to the oven for an additional 5 minutes to caramelize the sauce and create a sticky coating.
- Prepare avocado ranch dressing: While the chickpeas roast, blend together the ripe avocado, Greek yogurt, lime juice, olive oil, chopped cilantro, garlic, and salt until smooth. Add water gradually to thin the dressing to a pourable consistency.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn kernels, thinly sliced red onion, and shredded carrots.
- Top and serve: Spoon the warm BBQ chickpeas over the salad and drizzle generously with the avocado ranch dressing. Serve immediately to enjoy the contrast of warm chickpeas and cool vegetables.
Notes
- For a vegan version, substitute the Greek yogurt with a dairy-free alternative or use mashed avocado alone for the dressing.
- This salad is delicious when topped with grilled tofu or roasted sweet potatoes for added protein and texture.
- Adjust the barbecue sauce amount to taste depending on your preferred level of smokiness and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
