Vegan Barbeque Chickpea Salad

Dinner, Lunch, Vegan

This Vegan Barbeque Chickpea Salad is bursting with a fiery flavor.  It’s made using romaine lettuce, green onions, grape tomatoes, zucchini and barbeque chickpeas.  It’s topped off with a smooth and creamy avocado dressing.



Vegan Barbeque Chickpea Salad

Barbecue Chickpeas:
1 15 oz. can of chickpeas, rinsed and drained
¼ cup of barbecue chickpeas
handful of romaine lettuce
2-3 stalks of green onion, chopped
½ cup of corn, cooked
1 container of cherry tomatoes, halved
garnish with basil

Avocado Dressing:
1 large ripe avocado
1 cup of nondairy Greek yogurt
½ cup of basil
1/3 cup of olive oil
1/3 cup of fresh lime juice
¼ cup of fresh basil
1 clove of garlic
½ teaspoon of smoked paprika
½ teaspoon of chili powder
½ teaspoon of onion powder
¼ teaspoon of ground pepper

-Chickpeas: In a large bowl, add the chickpeas and barbecue sauce.  Mix well then place chickpeas on a baking sheet with parchment paper for 15-20 minutes.  Turn chickpeas once after baking for 8 minutes.
-Remove the chickpeas from the oven to cool for 5 minutes.
-In a food processor or blender add all the salad dressing ingredients; nondairy Greek yogurt, avocado, olive oil, lime juice, basil, garlic, chili powder, smoked paprika, onion powder and ground pepper.  Blend until combined.
-To assemble salad: In a large bowl, add the romaine lettuce, green onion, corn, cherry tomatoes and vegan blue cheese.  Toss to combine.
-Add salad to serving plate then top with barbecue chickpeas and avocado dressing.

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