BBQ Chickpea Ranch Salad

Course: Main Course, Salad

Cuisine: North American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 779kcal

Author: Lord Byron's Kitchen

Some salads are light and leave you still hungry, and some salads, like this BBQ Chickpea Ranch Salad, are the complete opposite. Hearty, filling, delicious, and not even close to being just another boring salad, this one is a meal all on its own. Move over side salad; there's no room for you at this table!

Print Recipe

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
28 ounces canned chickpeas, drained and rinsed (two cans)
2 tablespoons barbecue seasoning
3 heads romaine hearts, chopped
1 large red endive or radicchio, chopped
1 cup cherry tomatoes, halved
1 large carrot, peeled and cut into matchsticks
1 large cucumber, chopped
2 large avocados, diced
1/2 cup sliced green onions
1/2 cup ranch dressing
1 tablespoon lemon juice
parsley, chopped, for garnish

Instructions

To make the BBQ chickpeas, begin by sautéing the onion in a pan with the olive oil. Once the onions are cooked, add the canned chickpeas which have been drained and rinsed.
Toss with the onions and sauté for another two to three minutes. Next, add the BBQ seasoning and toss to mix through. Turn off the heat and allow the chickpeas to cool completely.
Prepare all of the veggies as indicated in the ingredient list. When you finish dicing the avocados, toss gently in the lemon juice to prevent any discolouring.
To assemble the salad, first, dump in a nice layer of romaine lettuce into a large, shallow bowl. Then, working in rows, add the prepped veggies one at a time. Be careful not to mix them up at this point. Once all of the veggies are in the bowl, drizzle over a little bit of the dressing and top with some fresh parsley. Even a salad needs some type of garnish!
Bring to the table along with more ranch dressing and any extra chickpeas. Toss and serve.

Nutrition