BBQ Chickpea Tangy Salad (Printable)

Protein-rich smoky chickpeas blend with fresh veggies and zesty notes for a flavorful, light meal.

# Ingredient list:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tbsp olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp maple syrup
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper to taste

# How to Make It:

01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Cook, stirring frequently, until the sauce thickens and evenly coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, mix together cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped cilantro or parsley.
03 - In a small bowl, vigorously whisk olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until thoroughly combined.
04 - Add the cooled BBQ chickpeas to the vegetable mixture, pour the dressing over the salad, and gently toss to amalgamate all flavors evenly.
05 - Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to listen to a few songs, no oven required.
  • The BBQ chickpeas add a satisfying chew and smokiness that makes it feel like more than just a salad.
  • You can eat it cold, at room temperature, or piled into a pita without any fuss.
  • Everything keeps well, so leftovers actually improve as the flavors soak in overnight.
02 -
  • Let the chickpeas cool before adding them to the salad, or the heat will turn your crisp vegetables sad and limp.
  • If your BBQ sauce is very sweet, cut back on the maple syrup in the dressing or add an extra splash of vinegar to balance it out.
  • Dont skip rinsing the chickpeas, that canning liquid has a metallic taste that will muddy the whole dish.
03 -
  • Taste the salad after tossing and adjust the dressing, sometimes it needs another pinch of salt or a squeeze of lemon to bring everything into focus.
  • If the BBQ chickpeas cool down too much and the sauce hardens, a quick toss in the pan with a splash of water will loosen it right back up.
  • Make a double batch of the BBQ chickpeas and keep them in the fridge, they are great on grain bowls, wraps, or eaten by the handful as a snack.
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