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BBQ Chickpea Chopped Salad With Avocado Ranch

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“THIS. SALAD. You guys I'm in love. Salads and I have a thing going on and this is my latest obsession. I got inspired to make a vegan version of the classic BBQ chicken salad with ranch dressing. With a little testing, I feel like I struck pure salad gold. Even my husband calls it a home run and we can't stop stuffing our cheeks with the deliciousness. It's got all the components for a flavor explosion that'll rock your taste buds. Vegan avocado ranch dressing? Check. Colorful chopped salad with sweet corn and tomatoes? Check. Tender chickpeas simmered in BBQ sauce? Ohhhh baby, check! We usually have a little dressing left over but that's a huge bonus because I love it so, so much. Use it on other salads or, my favorite, as a veggie dip!”
4 cups

Ingredients Nutrition


  1. Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
  2. Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
  3. Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
  4. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

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