Description
This BBQ Chickpea Salad with Avocado Ranch is a vibrant and healthy dish perfect for lunch or dinner. Roasted chickpeas tossed in smoky BBQ sauce provide a satisfying protein-packed topping over a bed of fresh greens and colorful vegetables. The creamy avocado ranch dressing adds a tangy and rich flavor that complements the crisp veggies and crunchy tortilla chips. It’s a delicious vegetarian and gluten-free meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup BBQ sauce
- 6 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1 avocado, diced
- 2 tablespoons chopped cilantro (optional)
- 1/4 cup crushed tortilla chips (optional)
Avocado Ranch Dressing
- 1 ripe avocado
- 1/3 cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons olive oil
- 2 tablespoons lemon or lime juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill or parsley
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2–4 tablespoons water to thin
Instructions
- Roast the BBQ Chickpeas: Preheat your oven to 400°F (200°C). Toss the drained and rinsed chickpeas with BBQ sauce until well coated. Spread them evenly on a lined baking sheet and roast for 20–25 minutes, stirring halfway through to ensure even cooking, until they are slightly crispy and caramelized.
- Prepare Avocado Ranch Dressing: While the chickpeas roast, combine the ripe avocado, Greek yogurt, olive oil, lemon or lime juice, minced garlic, chopped fresh dill or parsley, onion powder, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually until the dressing reaches your desired consistency.
- Assemble the Salad: In a large bowl, combine the chopped romaine or mixed greens, halved cherry tomatoes, corn, shredded carrots, thinly sliced red onion, diced avocado, and optional chopped cilantro. Toss gently to mix.
- Serve: Top the salad with the warm BBQ roasted chickpeas. Drizzle the creamy avocado ranch dressing over the top. Garnish with crushed tortilla chips if using for an added crunchy texture. Serve immediately and enjoy.
Notes
- For an extra protein boost, add grilled chicken or tofu to the salad.
- You can prepare the roasted chickpeas and avocado ranch dressing in advance to save time for a quick meal assembly.
- Feel free to use your favorite store-bought BBQ sauce or homemade BBQ sauce for the chickpeas.
