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BBQ Chickpea Salad (Vegan)

For the BBQ Chickpeas

2 - 15oz cans of chickpeas (garbanzo beans), drained and rinsed

1/2 Cup BBQ sauce (already prepared)

For the Salad:

Lettuce

2 Cups Grated carrot

1 Cup chopped tomato

1/2 to 1 Cup diced cucumber

1/2 Cup Diced red onion

1/2 Cup Chopped scallions

2 Cups Chopped fresh cilantro

(All ingredients are approximate)

For the Ranch Dressing:

1/4 Cup Tahini

1/4 Cup Lemon Juice

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried dill

1/2 tsp dried parsley

1 TBSP apple cider vinegar

1-2 TBSP water to help with thickness of dressing- more or less depending on your desired consistency

Instructions:

For the chickpeas:

Add chickpeas and BBQ sauce to a medium sized skillet and begin to cook over medium heat until the BBQ sauce starts to get sticky- about 8 to 10 minutes. Stir about every minute or two as they heat.

For the Tahini Ranch:

Whisk all dressing ingredients together or use a shaker to combine well.

To Assemble Salads:

Divide lettuce amongst 4 bowls or plates.

Top with remaining ingredients

Top each salad with equal portions of chickpeas, and tahini ranch dressing.

**Dressing and chickpeas can be stored for up to 5 days in the refrigerator

***Mix it up! Add different veggies- Cauliflower and red peppers would be great! Avocado would make a nice addition as well!

Need help with your eating habits?  If so, contact me at amber@firstcapitalgym.com

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