Description
This vibrant Southwest BBQ Summer Salad is a flavor-packed, colorful medley of crisp vegetables, roasted chickpeas, and a tangy BBQ-chipotle ranch dressing combo. Perfect for warm-weather meals and packed with plant-based protein. #SummerSalad #BBQChickpeas #HealthyEats
Ingredients
Scale
- 1 (15 oz) can chickpeas
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp turmeric
- 2 tsp olive oil
- ½ to 1 head romaine lettuce
- 2 cups cherry tomatoes
- 4 mini cucumbers
- ½ red onion
- 1 avocado
- 1 (15 oz) can black beans
- 1 (15 oz) can whole kernel sweet corn
- Toasted chickpeas (from above)
- ½ cup Stubb’s Sticky Sweet BBQ Sauce
- ½ to ¾ cup chipotle ranch or southwest dressing
- 1 bunch fresh dill, finely chopped
- Salt & pepper to taste
- Tortilla chips for garnish
Instructions
- Drain and rinse chickpeas. Toss with salt, pepper, garlic powder, paprika, cumin, turmeric, and olive oil.
- Spread seasoned chickpeas on a baking sheet and roast at 400°F (200°C) for 20–30 minutes until crispy, shaking halfway through.
- Chop romaine lettuce, halve cherry tomatoes, slice cucumbers and red onion, and dice avocado.
- Drain and rinse black beans and corn.
- In a large bowl, combine lettuce, tomatoes, cucumbers, onion, avocado, black beans, corn, and toasted chickpeas.
- Drizzle with BBQ sauce and chipotle ranch or southwest dressing. Toss gently to combine.
- Stir in chopped fresh dill and season with salt and pepper to taste.
- Garnish with tortilla chips before serving.
Notes
- Make the roasted chickpeas ahead of time to save prep time.
- Use vegan ranch to keep this dish fully plant-based.
- Adjust the dressing and BBQ sauce amounts to your taste preference.
- Best served fresh, but leftovers can be stored without the chips for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg