|1/2 cup||bbq sauce|
|1 cup||grated carrot|
|1/2 cup||red onion|
|1 cup||fresh cliantro|
|1/4 cup||lemon juice|
|1 tsp||garlic powder|
|1 tsp||onion powder|
|1/2 tsp||dried dill|
|1/2 tsp||dried parsley|
|1 tbsp||apple cider vinegar|
Make the Salad
I chopped the lettuce, grated the carrots, diced the red onion, and chopped the green onion and fresh cilantro. I then added everything into a large bowl.
Cook the Chickpeas
To make the bbq chickpeas I put the rinsed and drained the chickpeas and put them in a sauce pan on medium heat. I added the bbq sauce and cooked for about 10 minutes until it was sticky.
Make the Dressing
The dressing only took a minute or two to make. I put all the ingredients in a small bowl and whisked it together.
Putting it Together
To assemble the salad, I put the salad in a bowl and put the bbq chickpeas on top. I then drizzled the dressing over to coat the salad evenly.
There were a lot of flavors going on in this recipe. I used a sweet bbq sauce when making the chickpeas which added sweetness to the whole salad. The corn and carrots also aided in the sweetness. The ranch dressing was creamy and with the crunch of the lettuce and the sweetness of the bbq chickpeas it make it taste like eating your favorite bbq in salad form. The fresh cilantro and herbs in the ranch dressing gave it that added flavor to push it to the next level. I thought this recipe was a clever idea and I enjoyed it very much. I would love to try it again with bbq tofu.
This is a very cheap salad to make. Chickpeas are super cheap. I bought frozen corn and heated it in the microwave before making the salad. I ended up buy a thing of bbq sauce because I didn't have any but it was very cheap ($2-3). The rest of the ingredients I already had in my fridge/pantry. I usually buy tahini in bulk because I use so much so I always have that.
There are so many colors in this salad. You have the green lettuce, yellow corn, purple red onion, and orange carrots. It was very vibrant. The dressing gave a contrast and the bbq chickpeas completed the look and made it whole.
You can easily make this recipe in 20 minutes. You can probably make it in half that time. The dressing only took a minute to whisk it up. You can chop and put the salad together while you are waiting on the chickpeas. It was quick and easy.
Would I make it again?
I ended up taking the leftovers of this recipe to work with me for my lunches. It was a great lunch with tons of vitamins and minerals for all the fresh vegetables and a good amount of protein from the chickpeas. It is a healthy recipe and I'd make it again.