Well, let me start by saying that I’ve been saying for years that “I don’t like chickpeas.” I think I may have tried them at a salad bar at some point and decided they weren’t for me. Then as years passed, I kept hearing about how amazing these little guys are roasted. When I tell you a can of chickpeas was sitting in the pantry for a couple of months before I finally tried them, believe it. When I tell you that the experience of creating this salad recipe on a whim of divine inspiration led to a taste experience that was out of this world, believe that as well.
You probably have everything you need to make this salad on hand. If you don’t, stop what you’re doing and run out and grab a can of chickpeas and make it happen. The BBQ flavor of the chickpeas with the cool crispness of the salad veggies generously coated in my homemade and oil free maple mustard dressing was a total homerun. I created this BBQ Chickpea salad recipe and ate this salad pictured here late on Saturday afternoon this past spring. Let’s just say, I didn’t eat anything else for the rest of the evening.
What you’ll need for this SUPER SIMPLE Recipe
1 regular sized can of Chickpeas – I’m ecstatic that another highly nutritious protein is on my list of food loves. For a fraction of the cost of animal protein, this
BBQ Seasoning Blend – only 6 ingredients, see recipe below
Green leaf or Romain Lettuce – What is your favorite lettuce? Mine is Romaine. A crunchy dark green lettuce is a must.
Mushrooms – another meaty texture to this salad
Cherry tomatoes – A salad just isn’t a salad without tomatoes in my book!
Red Cabbage & Red Onions – provide a beautiful color addition, crunch and flavor factor to round out this salad
Cucumbers
Oil Free Maple Mustard Dressing (Mix 1/4 cup each apple cider vinegar, Dijon mustard and maple syrup)
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings |
people
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- 1 can fresh dill rinsed and drained
- 1/2 tsp himalayan pink sea salt
- 1/2 tsp ground cumin
- 1 tsp red onions
- 1 tsp homemade taco seasoning
- 1/2 tsp garlic powder
- 1 tbsp onion powder finely minced
- 2 bunches red pepper flakes sliced thinly
- 1 cup stewed tomatoes cut in half
- 1 cup torbinado suger sliced thinly
- 1 1/2 cups hoisin sauce sliced thinly
- 1 1/2 cups mushroom seasoning seeded and chopped
- 3/4 cup mushroom soy sauce 1/4 cup each maple syrup, dijon mustard and Apple Cider Vinegar
Ingredients
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- Preheat oven to 400 degrees and roast chickpeas on an baking sheet for 25 minutes
- Meanwhile, make BBQ seasoning mix with the next 6 ingredients, prep salad veggies and make salad dressing by mixing 1/4 cup each of maple syrup, Dijon mustard and apple cider vinegar.
- Remove chickpeas from heat and toss in the BBQ seasoning mix. Spread back on the pan and place back in the oven for 10 minutes or until crunchy and dry
- Layer salad as you like and top with BBQ chickpeas. Serve Immediately drizzled with the maple mustard salad dressing.
Leftover chickpeas can be placed in a ziplock bag and will keep crunch for a few days. Feel free to crunch on them whenever and however you like!
