BBQ Chickpea Tangy Salad (Printable)

Protein-packed salad with smoky chickpeas, fresh vegetables, and zesty dressing for a flavorful, light meal.

# Ingredient list:

→ Chickpeas

01 - 2 cups (1 can, 15 fl oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and you actually feel energized after eating it.
  • The BBQ chickpeas add a smoky sweetness that makes plain vegetables taste like a celebration.
  • You can pack it for work, bring it to a potluck, or eat it straight from the bowl on your couch.
  • Every ingredient is flexible, so you can raid your crisper drawer and still end up with something delicious.
02 -
  • Let the chickpeas cool before adding them to the salad, or they'll wilt the vegetables and turn everything soggy.
  • If your BBQ sauce is very sweet, add an extra squeeze of lemon or splash of vinegar to balance it out.
  • This salad tastes even better the next day, but keep the dressing separate if you're meal prepping so it stays crisp.
03 -
  • Use a thick, quality BBQ sauce. Watery sauces won't coat the chickpeas properly and the flavor will be flat.
  • Dice your vegetables to roughly the same size so every forkful has balance.
  • Taste the dressing before you pour it. Every batch of vinegar and lemon juice is slightly different, so adjust sweetness or tang to suit your mood.
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