avocado chickpea salad

This delicious salad is full of BBQ favorites like avocado, red onion, carrot, corn and ranch sauce. It's a super quick and easy recipe too making it just perfect for healthy weeknight meals.

Vegan BBQ Chickpea Salad

chickpeas,

bbq sauce (120 mL)

lettuce (2 big handfuls per salad)

corn (approx. 1/4-1/2 cup per salad)

carrot

red onion (a few tbsp per salad)

green onion (a few tbsp per salad)

cilantro (approx. 1/2 cup very lightly packed per salad)

tbsp (75 g) tahini

lemon juice

garlic powder

onion powder

tsp sea salt

pepper,

dill

3-6 tbsp water, start

To make the BBQ chickpeas, add the chickpeas and BBQ sauce to a medium-sized pan and cook over medium heat until the BBQ sauce is starting to get sticky and gooey, about 8-10 minutes. Stir every 1-2 minutes as they cook.

To make the tahini ranch dressing, whisk all the dressing ingredients together in a container until smooth and creamy.

To assemble the salad, prepare 4 bowls or plates, or containers if you&#8217;re prepping for later. Add a big handful of lettuce to each then top with the rest of the salad ingredients. Top each salad with equal portions of the BBQ chickpeas and tahini ranch dressing. If prepping for later, store the tahini ranch sauce separately until just before eating.

Who needs a burger when you can have this salad?! 

I have peeked through your site and really appreciate how many salads and bowls you have. I know for many it might seem obvious how to make a salad or bowl. However, for some it isn’t. 

Thank you from happily stuffed,
also in Beautiful BC

So good! This reminds me of the bbq chicken ranch salad I used to make before going plant based. Love this one even more! The tahini dressing is incredible. 

Yet another hit from this website! Pretty simple to make, very flavorful, and filling. Thank you for so many amazing recipes!

I love how simple and customizable this recipe is. It was delicious! My husband ended up eating the leftover tahini dressing as a dip for his chips LOL. Another great recipe, thank you!

Delicious and creative. Loved the combo of flavors. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612295588/iWdgY9HkB.mp4

This healthy vegan chickpea salad is made with BBQ chickpeas, lettuce, red onion, green onion, corn, carrot and avocado.

BBQ Chickpea Salad

Who doesn't love an easy avocado chickpea salad, perfect for summer picnics, barbecues, and make-ahead meals?! Perfect for anything! To make this garbanzo bean salad combine roasted chickpeas (canned or freshly cooked), some lettuce, simple fresh veggies, and a light olive oil-based salad dressing.

Avocado Chickpea Salad With Feta

lettuce (romaine, butter lettuce)

feta cheese (cubed

red onion (medium, sliced thin)

cucumber (sliced thin)

avocado

plum tomatoes (mix of red and orange)

green onion (sliced thin)

15 oz chickpeas (canned)

avocado oil

smoked paprika

salt (to taste)

black pepper (to taste)

extra virgin olive oil

lemon juice (or lime juice, freshly squeezed)

liquid honey

garlic (minced)

apple cider vinegar

dijon mustard

oregano

parsley

Prepare all the salad ingredients and mix the dressing in a medium bowl or mason jar. This way you’ll have them ready to assemble the salad once the chickpeas are roasted.

Rinse and dry the chickpeas with kitchen towels or paper towels. Remove any loose skins. If you have enough time, leave the chickpeas on an even dry surface to dry completely. This will result in perfectly crisp roasted chickpeas.

In a large nonstick skillet heat avocado oil over medium-high heat and once the oil is hot add chickpeas. Toss them in oil until coated and toast them for a couple of minutes. Sprinkle chickpeas with smoked paprika, garlic and onion powder, salt, and black pepper. Cook the chickpeas until they have turned golden brown and dry, about 10 minutes stirring once in a while. I like to add the chickpeas to the salad while they are still hot, but this salad is almost equally as good when served cold.

Assemble the salad. Combine chickpeas and all the remaining salad ingredients in one large bowl and drizzle the dressing right before ready to serve. Top with feta and freshly cut avocado on top. (Avocado will brown quick, while cutting it drizzle plenty of lime or lemon juice on top).

Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.

Avocado salad with perfectly smoky pan-roasted chickpeas!

NOTES: Firm avocados are ideal for this recipe so that they hold their shape. You should still be able to lightly press into them.

Avocado Chickpea Salad

avocados

chickpeas, 15 oz

feta cheese

red onion, thinly sliced

-2 lemons, juiced

sumac

Olive oil

u0026 pepper

garlic

Slice the avocados and add them to a salad bowl.

Add in the rinsed chickpeas, sliced onion, feta cheese and chopped cilantro.

Generously drizzle with olive oil and pour in the lemon juice. Start with 1 juiced lemon and add more if needed. Season with the sumac and salt & pepper to taste, and the crushed garlic if using

Toss everything together and adjust seasoning if needed. Serve alongside your favorite main course

Leftovers can be refrigerated for up to 4 days and served as a side dish, or in a wrap or sandwich.

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Vegan BBQ Chickpea Salad

Avocado Chickpea Salad With Feta

Avocado Chickpea Salad

Top 3 avocado chickpea salad recipes from across the web

The most viewed avocado chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan BBQ Chickpea Salad

Avocado Chickpea Salad With Feta

Avocado Chickpea Salad

The most viewed avocado chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine