BBQ Chickpea Tangy Salad (Print)

Smoky BBQ chickpeas paired with fresh vegetables and a zesty dressing for a vibrant, protein-rich dish.

# What you'll need:

→ Chickpeas

01 - 2 cups cooked chickpeas (1 can, 15 oz), 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 medium 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

# Directions:

01 - Heat a nonstick skillet over medium heat. Combine chickpeas and BBQ sauce, stirring frequently until the sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - In a small mixing bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add the cooled BBQ chickpeas to the bowl with vegetables. Pour the dressing over the mixture and toss gently to combine evenly.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's ready in under thirty minutes, so weeknight dinners suddenly feel less stressful.
  • The smoky-tangy flavor is so satisfying that you won't miss meat at all.
  • Everything stays fresh and crisp, making it perfect for meal prep or bringing somewhere without worrying it'll turn into mush.
02 -
  • Don't skip rinsing your canned chickpeas—that cloudy liquid makes them steam instead of crisp up in the pan.
  • The dressing tastes much better at room temperature, so pull this straight from the fridge about ten minutes before eating if you've chilled it.
  • If you make this ahead, store the dressing separately and only toss it in right before serving, or your salad will turn soggy by the next day.
03 -
  • Toast your chickpeas in the BBQ sauce the morning of and store them separately from the vegetables—this keeps everything tasting fresh instead of steamed.
  • If your salad tastes flat after sitting in the fridge, the dressing has settled; just whisk the remaining dressing in the bottom of the bowl back into the whole salad and it comes alive again.
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