This is the perfect summer salad! Yes, I know I’m getting a little ahead of myself seasonally, but I’m prepared. I usually don’t love salads as dinner options because I want something more substantial but this was filling and the BBQ flavor makes you feel like you’re having something savory. You can add whatever veggies you want to make this salad, I just used what I had in my fridge and used the roasted corn in my freezer as well. The avocado is always a great addition in a salad and I created an oil free BBQ based salad dressing because I didn’t think the ones I had would taste very good with the BBQ sauce.
Remember, make a huge salad, toss it dry, and then you can add the dressing to your own salad bowl so that you can have leftover salad the next day and it won’t be soggy. Josh is having this leftover for lunch and I packed the dressing on the side.
BBQ Chickpea Chopped Salad
1 bag spring mix lettuce (TJ’s) or whatever lettuce you prefer
1/2 cup chopped carrots
1/2 cup chopped tomato
1/2 cup roasted corn
1 can chickpeas, drained and rinsed
1 avocado, cubed
1/2 cup sliced mushrooms
1/2 cup sliced cucumber
3 tbsp BBQ sauce (for chickpeas)
Seasoning for chickpeas- sprinkle with chili powder, garlic powder, onion powder, salt and pepper, and cumin.
- Preheat oven to 400* and line a baking sheet with parchment paper.
- Spread chickpeas on parchment and sprinkle with the above seasonings. Bake for 35-45 minutes until crispy and then let cool.
- Add lettuce to bowl then add other toppings.
- In a smaller bowl add chickpeas and mix with BBQ sauce then add to the middle of the salad.
Dijon BBQ Salad Dressing
4 tbsp BBQ sauce
1 tsp yellow mustard
1/2 tsp dijon mustard
1 tsp maple syrup
1 tsp coconut aminos
1-2 tbsp water to thin to the consistency of your liking