BBQ Chickpea Tangy Salad (Printable)

Smoky chickpeas blend with fresh vegetables and a zesty dressing for a tasty, protein-rich dish.

# What You Need:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tbsp olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp maple syrup
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Cook, stirring frequently, until sauce thickens and coats chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add cooled BBQ chickpeas to the bowl with vegetables. Pour dressing over all ingredients and toss gently to combine evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can make it on a Tuesday night without losing your mind.
  • The chickpeas are genuinely satisfying—they have this caramelized, almost meaty texture that makes you forget you're eating beans.
  • It tastes even better the next day, so it's basically built for people who forget to meal-prep until the last second.
02 -
  • If your chickpeas turn into mush instead of getting crispy-edged, your heat was probably too high—medium is really the sweet spot, even though it feels like it should be hotter.
  • The salad will get watery if you make it more than a few hours ahead because tomatoes and cucumbers release liquid, so either dress it right before eating or keep the dressing separate if you're packing it for lunch.
03 -
  • Make the dressing in the bottom of your salad bowl first, then add the vegetables on top—when you're ready to toss, everything combines more evenly and you don't need an extra dish.
  • If you're packing this for lunch, put the cooled chickpeas in a separate container and dress the salad right before you eat it—this prevents everything from getting soggy by noon.
Go back