BBQ Chickpea Tangy Salad (Printable Version)

Smoky BBQ chickpeas combine with fresh vegetables and zesty dressing for a vibrant, protein-rich salad.

# What You’ll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas (1 can, 15 oz / 425 g), 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 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper to taste

# Method:

01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Stir frequently until the sauce thickens and evenly coats the chickpeas, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - In a large bowl, mix cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and fresh herbs.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add the slightly cooled BBQ chickpeas to the vegetable mixture. Pour the dressing over all ingredients and toss gently to combine uniformly.
05 - Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Hints:

01 -
  • It comes together faster than you'd think, yet tastes like you've been planning it all week.
  • The smoky-sweet chickpeas give you enough heartiness that you don't miss the meat, and the dressing brings everything into perfect balance.
  • It's genuinely better the next day, which means it thrives in meal prep containers or takes to road trips without complaint.
02 -
  • The dressing will get absorbed as the salad sits, which is actually fine and often makes it taste better the next day, but if you're serving it immediately, don't dress it until the last moment.
  • If your chickpeas start to stick in the pan, they're probably sticking because the heat's too high—lower it slightly and they'll glaze instead of scorch.
03 -
  • If you want to meal prep, dress the salad lightly and keep the extra dressing in a small container on the side—this way it stays vibrant and crunchy when you're ready to eat.
  • A squeeze of lime juice instead of lemon gives it a slightly different character and pairs beautifully with a spicy BBQ sauce if you're in that mood.
Return