Vegan Bbq Chickpea Salad

A vegan BBQ Chickpea Salad is a tasty and healthy alternative to the typical meat-based, fatty salad. The tasty, tangy, slightly spicy chickpea salad is very good for you and great for parties. It can satisfy your soul food needs as well.

It is made with roasted chickpeas that are halved and placed along with some mixed greens, chopped carrots, a handful of baby tomatoes and a handful of your favorite spices, such as thyme, oregano, cumin, curry powder, paprika, cinnamon and lemon juice. Your guests will devour this mouthwatering concoction. Serve it with baked apples for dessert.

For some time now, I have been a big fan of vegan BBQ chicken salad. It is so tasty and healthy, that I made it my own personal signature dish and started serving it at our tailgate parties.

My friends and I really enjoyed that this healthy alternative to the typical fried chicken snack was a lot more substantial and rich than its fried counterpart. A quick search on google brought me to this site which has some awesome vegan recipes for vegan BBQ chicken salad.

I decided to make some changes to my first recipe and spice it up a bit so that it could also compete with the taste of traditional chicken salad. Here are some quick notes on how I made that changes and came out with a delicious new healthy recipe that my family will surely love!

As a new vegan I was very apprehensive in trying out my first taste of a vegan bbq chickpea salad. A quick visit to my favorite vegetarian food website (culinary Vegans) turned my fears into smiles as I discovered that there were plenty of vegan bbq salads out there.

Since then I have been a fan of vegan bbq and vegetable salads, I now make a daily ritual of bringing one home to share with my family. I hope the following vegan recipes inspire you to try some of your own tasty creations.

Vegan BBQ Chickpea Salad

Recipe by TiffanieCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This delicious salad is full of BBQ favorites like avocado, red onion, carrot, corn and ranch sauce. It’s a super quick and easy recipe too making it just perfect for healthy weeknight meals.


  • For the BBQ Chickpeas
  • 2 15 oz. cans chickpeas, drained and rinsed (3 cups, 495 g)

  • 1/2 cup bbq sauce (120 mL)

  • For the Salad
  • lettuce (2 big handfuls per salad)

  • corn (approx. 1/4-1/2 cup per salad)

  • grated carrot (approx. 1/2 a carrot per salad)

  • diced red onion (a few tbsp per salad)

  • chopped green onion (a few tbsp per salad)

  • chopped fresh cilantro (approx. 1/2 cup very lightly packed per salad)

  • avocado (approx. 1/4-1/2 a diced avocado per salad)

  • For the Tahini Ranch Dressing
  • 5 tbsp (75 g) tahini

  • 3 tbsp lemon juice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp sea salt

  • pepper, to taste

  • 1 tsp dried dill or parsley, or 1 tbsp finely chopped fresh dill or parsley

  • 3–6 tbsp water, start with 3 tbsp then slowly add more to reach desired consistency


  • To make the BBQ chickpeas
  • add the chickpeas and BBQ sauce to a medium-sized pan and cook over medium heat until the BBQ sauce is starting to get sticky and gooey, about 8-10 minutes. Stir every 1-2 minutes as they cook.
  • To make the tahini ranch dressing
  • whisk all the dressing ingredients together in a container until smooth and creamy.
  • To assemble the salad
  • prepare 4 bowls or plates, or containers if you’re prepping for later. Add a big handful of lettuce to each then top with the rest of the salad ingredients. Top each salad with equal portions of the BBQ chickpeas and tahini ranch dressing. If prepping for later, store the tahini ranch sauce separately until just before eating.


  • Any leftover tahini ranch dressing can be stored up to 5 days in the fridge, just give it a good shake before using. The salad can be stored up to 2 days in the fridge if assembled. Any extra BBQ chickpeas can be stored up to 5 days and added to other dishes.
  • The bbq chickpeas make enough for 3/4 cup portions for 4 salads. Feel free to make more or less depending on your needs. I use 2 tbsp bbq sauce for every 1/2 cup of chickpeas. You can use a little more if you want them a bit saucier. The tahini sauce makes enough for 4-6 salads.

Reference : runningonrealfood.


Comments are closed.