For the BBQ Chickpeas
2 - 15oz cans of chickpeas (garbanzo beans), drained and rinsed
1/2 Cup BBQ sauce (already prepared)
For the Salad:
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
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 firstname.lastname@example.org
INTERESTED IN MORE INFORMATION? WANT TO GIVE FIRST CAPITAL GYM A TRY?
Fill out the form below and we’ll get back to you within 24 hours to answer your questions or set up a free consultation!