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BBQ Chickpea Salad with Ranch


4 Servings

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

1 Hour

Dig into this tasty summer salad piled high with veggies, avocado, BBQ chickpeas and homemade ranch dressing. This recipe would also be great in a whole wheat wrap.



  • 8 cups of chopped romaine lettuce

  • 2 small avocados

  • 1 large tomato, diced

  • 2 cups of frozen corn (cooked according to package)

  • 1 cup of chopped red onion

  • 1 can or 2 cups of cooked chickpeas (drained and rinsed)

  • 1 cup of BBQ sauce (recipe below)

BBQ Sauce:

  • 2 cups of ketchup (my favorite is True Made Foods No Sugar Added Veggie Ketchup)

  • 2 tablespoons of pure maple syrup or agave

  • 1 ½ tablespoons of worcestershire sauce (make sure anchovies are not listed in ingredients)

  • 1 tablespoon of liquid smoke

  • 1 teaspoon of smoked paprika

  • ½ teaspoon of garlic powder

  • ½ teaspoon of salt

  • Pepper to taste

Ranch Dressing:

  • 1 carton (5.3 oz) of plain unsweetened plant-based greek yogurt (I used Kite Hill from Fresh Thyme)

  • 1 tablespoon of unsweetened plant milk

  • Squeeze of lemon

  • ½ teaspoon of sea salt

  • ¼ teaspoon of dried dill

  • ⅛ teaspoon of garlic powder

  • ⅛ teaspoon of onion powder

  • 1 teaspoon of dried chives

  • 1 teaspoon of chopped fresh or dried parsley

  • Pepper to taste


Add all the BBQ ingredients to a medium sized pot on low to medium heat. Mix well and let simmer for 30 minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain and rinse chickpeas and add to a bowl. Mix in 1 cup of BBQ. Dump onto a nonstick baking sheet or a baking sheet lined with parchment paper. Bake for 15-20 min, stirring a couple times, until the sauce evaporates slightly but doesn't dry out completely. Remove from the oven and let rest for a few minutes

For the ranch, mix all the ingredients together in a small bowl. Store in the fridge until ready to serve.

Assemble salad by adding lettuce to a bowl topped with BBQ chickpeas, sliced avocado, diced onion, tomato, corn and a drizzle of ranch.

Recipe origin:

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