Southwest BBQ Chickpea Salad
If you want to make the most delicious salad this summer, then you have found the perfect recipe! Sticky, sweet and savory chickpeas atop a crisp, crunchy bed of greens with flavor popping ingredients like pickled onions and fire roasted corn, completed with the MOST delicious creamy, avocado lime cilantro dressing!
Southwest BBQ Chickpea Salad | 2-3 Servings
Salad Ingredients
- 1 can of chickpeas
- 1/2 cup BBQ sauce
- 1 tbsp ACV (apple cider vinegar)
- 1 tbsp Tahini
- 1 tbsp Dijon Mustard
- 2 hearts of romaine
- 3-4 stalks of kale
- 1/2 can of fire roasted corn
- 1/2 cup pickled onions
- 1 small can of black olives
- 2 stalks of green onions
- 1 small red bell pepper
- 1 english cucumber
Avocado Lime Cilantro Dressing | 6-8 Servings
Ingredients
- 1 Avocado
- Juice of 2 limes
- 1 cup of chopped fresh cilantro
Directions for Salad:
1. Rinse and drain the chickpeas, add to a saucepan or small pot over medium heat
2. Add the BBQ Sauce, ACV, Tahini and Mustard, mix well
3. Allow chickpeas to simmer on low for 10 minutes
4. Drain the corn and olives. Wash all of the vegetables, chop everything really small for the perfect bite
5. Add the veggies to a large bowl and mix well. Top the Salad with the chickpeas
Directions For Avocado Dressing:
1. Blend everything together, adding more water as needed for desired consistency (I like mine runnier)
2. Top the Salad with the creamy dressing and don't forget to store your leftover dressing!