Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
BBQ Chickpea Salad
INGREDIENTS
- 1 19oz Can of Chickpeas or 2 Cups of Cooked Chickpeas
- ½ Cup of your favourite BBQ Sauce (check ingredients to make sure it is vegan)
- 6 Cups Romaine Lettuce (about two romaine hearts)
- 1 Cup Cherry Tomatoes
- 1 Cup Cucumber Slices
- Several Thin Slices of Red Onion (optional)
- 1 Cup Cooked Corn Kernels (frozen and thawed works fine)
- Lime Wedges for Garnish
- 6 Tablespoons Vegan Creamy Ranch Dressing (or to taste)
DIRECTIONS
- You can use my recipe for vegan ranch or any store-bought brand will work fine as well. If you don’t want to make the full recipe of ranch dressing, you can half the recipe which will make more than enough for this recipe.
- Drain and rinse the chickpeas and add them to a sauce pan with the BBQ sauce and put over medium heat. Let the chickpeas simmer in the sauce for about 5 to 10 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat.
- Chop up the romaine lettuce, slice the cherry tomatoes in half, slice the cucumber and thinly slice the red onion if using.
- For two meal sized salads, divide the lettuce among two large bowls. Then divide all of the vegetable and the BBQ chickpeas on top of the lettuce. I like to pile each ingredient in it’s own section so it looks pretty, but you can arrange it however you like. Drizzle with creamy vegan ranch dressing and garnish with a wedge of lime.
Notes:
This recipe makes 2 large salads (meals) or 4 small (side).
I used guacamole instead of dressing.
I do not like red onions so I added red bell peppers instead.
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