This awesome vegetarian BBQ Chickpea Salad is easy to make, loaded with veggies, and delivers a delicious barbecue sauced high-five to the tastebuds!
Drain the chickpeas in a colander or sieve and rinse well. Pat the chickpeas very dry with a clean dishtowel or paper towels.
Toss chickpeas with oil and season with salt and pepper. Arrange in an even layer on a rimmed baking sheet lined with foil or parchment for easy clean-up.
Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. Toss with warmed barbecue sauce before serving and mix until coated. Taste-test and adjust seasoning to taste. I usually end up scarfing a few spoonfulls of saucy chickpeas at this point, oops!
While your chickpeas roast, cook corn via your favorite method (I boiled my ears of corn but grilling works great too!) and use a knife to remove the kernals. Frozen corn may also be used here. Simply steam or sauté.
Use this roasting time to prep your salad greens and chop your tomatoes and any other veggies you'd like to add to this salad.
Ready to eat? Pour your saucy and scrumptious chickpeas over the salad, add a drizzle or so of ranch dressing, and dig in!
Recipe yields 2 large meal-sized salads or 4 saucy side salads.
No avocado oil? No problem! Try it with olive oil or melted coconut oil.
Get your veggie on with these tasty extras: red onion, scallions, chopped/sliced avocado, cucumber, and/or shredded carrots.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - BBQ Chickpea Salad https://peasandcrayons.com/2020/08/bbq-chickpea-salad.html