BBQ Chickpea Veggie Salad (Printable View)

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

# Needed Ingredients:

→ 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 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

# Directions:

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

# Expert Hints:

01 -
  • Those smoky-sweet chickpeas actually taste like the main event, not just protein filler.
  • It comes together in 25 minutes flat, which means you can make it right before heading out the door.
  • Somehow it tastes even better the next day when the dressing soaks in, so meal prep basically does itself.
02 -
  • Don't add the dressing until you're ready to eat it, or everything turns into a soggy mess within an hour—the vegetables release their water and turn the whole thing sad.
  • The chickpeas need to actually cool before you mix them in, because hot chickpeas will make your fresh vegetables start cooking and lose their crunch.
03 -
  • Toast some sunflower seeds or pumpkin seeds separately and add them just before serving for a crunch that lasts—adding them wet makes them soggy.
  • The quality of your BBQ sauce matters more here than almost anywhere else, so taste before you buy and pick something with actual depth instead of just sweetness.
Return