BBQ Chickpea Tangy Salad (Printable Version)

Vibrant smoky chickpeas combine with fresh veggies and zesty dressing for a light, protein-packed meal.

# What You'll Need:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tbsp olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp maple syrup
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper to taste

# Directions:

01 - Heat a nonstick skillet over medium heat. Combine chickpeas and BBQ sauce, stirring frequently until sauce thickens and coats chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - Whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and pepper in a small bowl until evenly blended.
04 - Add the cooled BBQ chickpeas to the bowl with vegetables. Pour dressing over all ingredients and toss gently to combine.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance the flavors.

# Expert Tips:

01 -
  • It's ready in under 30 minutes, which means you can pull together lunch or a side dish without planning ahead.
  • The BBQ chickpeas are savory and slightly sweet, turning what could be boring beans into the real star of the plate.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy coating will make your salad mushy and sad within an hour.
  • The BBQ sauce absolutely has to cool before you add it to the vegetables, otherwise it'll wilt everything and turn the whole thing warm and limp.
03 -
  • Toast your smoked paprika in a dry skillet for 30 seconds before whisking it into the dressing—this deepens its flavor and makes people ask what your secret ingredient is.
  • Don't refrigerate the cooled BBQ chickpeas separately; mix everything together so the dressing has a chance to coat those beans and lock in the flavor.
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