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BBQ Chickpea Chopped Salad with BBQ Ranch Dressing

For the BBQ Chickpeas:

15oz can chickpeas drained and rinsed

1/4 cup BBQ sauce (we use "Rib Rack" brand)

Add chickpeas to a saute pan and pour in the 1/4 cup BBQ sauce. Cook on med until the sauce starts bubbling. Reduce to low and cook for 5 minutes until the sauce had reduced to just a coating for the chickpeas. Stir often. Set aside.

Dressing recipe:

1 1/4 cups Starch Solution Mayo. (See recipe for this)

1/3 cup + 1 TBSP plant milk (we used oat milk)

1 TBSP fresh parsley (we used 3/4 tbsp dried)

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/8-1/4 tsp dried dill

1/2 tsp apple cider vinegar

some fresh ground pepper

Mix together with a wisk until well combined. This works perfectly as a regular, oil-free vegan ranch dressing.

To make this a BBQ ranch dressing, add about 2-4 tbsps of BBQ sauce into the bowl and mix well with whisk.

Use to top salad:

For salad:

Tomatoes, cooked corn, red onions, cilantro, romaine lettuce, BBQ chickpeas

Mix and enjoy

Link to where we make this recipe:

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