BBQ Chickpea Salad with Avocado Ranch Dressing

I love my salads, and while I do have a favorite (hello, feta and avocado), I still like to switch things up every now and then. So since summer is right around the corner, I decided a BBQ salad would be perfect for the hot days ahead. I’ve also been trying to cut down my meat intake, so I liked that this was a meatless twist on the usual meat-centered BBQ dishes. The chickpeas take on the smoky flavor of the BBQ sauce, and the avocado dressing adds a fresh taste to the salad. I didn’t do a good job of stretching the dressing (oops) so it only made enough for 5 salads, while the chickpeas made 6 servings. But you can use more or less dressing as you please, or double the batch! I bet it would make a yummy veggie dip as well. I am including the recipe for the BBQ chickpeas and avocado ranch dressing, but I’m leaving the salad part to you – make it with whatever your favorite ingredients are!











BBQ Chickpeas

  • Servings: 6 servings
  • Print

Adapted from: The Garden Grazer


  • 2 cans chickpeas (15 oz each)
  • 1/3 cup BBQ sauce

1.) Drain and rinse chickpeas. In a saucepan over medium-low heat,simmer the chickpeas with the BBQ sauce, stirring frequently. Add any spices you’d like, or more BBQ sauce!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 165
Fat 2 g (0 g saturated)
Fiber 7 g
Carbs 31 g
Sodium 473 mg
Protein 7 g

Avocado Ranch Dressing

Adapted from: The Garden Grazer


  • 1/2 avocado
  • 1/2 cup soy milk (plain, unsweetened)
  • 1.5 tbsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp minced garlic (1-2 cloves)
  • 1 tsp dried onion
  • 1.5 tsp dried dill
  • 1/2 tsp Italian seasoning
  • 1 tbsp extra virgin olive oil
  • Salt to taste (I used about a tsp)

1.) In a blender, combine all ingredients and blend until smooth. Add more seasonings to taste. Will last about 3-5 days in the fridge.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 58
Fat 5 g (1 g saturated)
Fiber 1 g
Carbs 2 g
Sodium 233 mg
Protein 1 g

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