BBQ Chickpea Tangy Salad (Printable Version)

Smoky BBQ chickpeas with fresh veggies and a bright, tangy dressing for a light, flavorful dish.

# What You’ll Need:

→ Chickpeas

01 - 2 cups canned chickpeas (about 15 oz / 425 g), drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

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

→ Dressing

09 - 2 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon 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 the sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, mix together cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until well blended.
04 - Add the cooled BBQ chickpeas to the bowl with vegetables. Pour the dressing over all ingredients and toss gently to combine.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavor.

# Additional Tips::

01 -
  • It comes together in under half an hour and uses mostly pantry staples you probably already have.
  • The BBQ chickpeas add a satisfying smoky sweetness that makes you forget youre eating something so healthy.
  • Every bite has crunch, color, and flavor without any wilting or sogginess even hours later.
  • Its endlessly adaptable, you can swap vegetables, add grains, or pile it into wraps without losing that bold tangy backbone.
02 -
  • Let the chickpeas cool before mixing them in, or the heat will turn your crisp cucumbers into sad, soggy pieces.
  • If your BBQ sauce is really sweet, cut back on the maple syrup in the dressing so the salad doesnt taste like dessert.
  • Always rinse canned chickpeas under cold water and pat them dry, it removes the starchy liquid that can make the salad slimy.
03 -
  • Toast the smoked paprika in the dry skillet for thirty seconds before adding the chickpeas, it releases oils that deepen the smoky flavor.
  • Use a microplane to zest half a lemon into the dressing for an extra layer of brightness that feels almost floral.
  • If youre serving this at a potluck, bring a little jar of extra dressing on the side in case people want to drizzle more over their portions.
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