BBQ Chickpea Chopped Salad


Salads don’t have to be boring! This chopped salad has roasted BBQ chickpeas, scallions, shredded carrots, halved grape tomatoes, corn, shiitake mushroom ‘bacon’, all on top of a bed of thinly sliced romaine lettuce. I topped it off with a homemade vegan avocado ranch dressing. Ah-mazing! I don’t normally eat corn but the recipe called for it so I figured why not! Plus, it’s organic of course!

BBQ Chickpea Chopped Salad
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  1. 15 oz. can chickpeas, rinsed and drained
  2. 2/3 cup BBQ sauce
  3. 1 large head romaine
  4. 1 cup corn
  5. 1 1/2 cups cherry tomatoes
  6. 1 cup shredded carrots
  7. 2-3 green onions
For shiitake mushroom 'bacon'
  1. 1 package shiitake mushrooms, stems removed and thinly sliced
  2. 1/4 cup extra virgin olive oil
  3. 2 teaspoons soy sauce
For the avocado ranch dressing
  1. 1 avocado
  2. 1 cup almond or soy milk (plain, unsweetened)
  3. 3 Tbsp. lemon juice (about 1 lemon)
  4. 2 tsp. white wine vinegar
  5. 1-2 cloves garlic
  6. 1/2 tsp. dried dill
  7. 1/2 tsp. dried parsley
  8. 1/2 tsp. onion powder
  9. Salt to taste
  1. Preheat oven to 425°.
  2. Toss chickpeas with BBQ sauce. Spread in a thin layer on a parchment lined baking sheet. Roast until crispy, 20-25 minutes, stirring half way through. Watch them closely because they will burn real quick!
  3. Put sliced mushrooms in a bowl. In a measuring cup whisk olive oil and soy sauce until combined. Pour over mushrooms and stir until all mushrooms are coated. Place in a single layer on a parchment lined baking sheet. Bake until crispy, 10-15 minutes. Also watch these closely because they go from hardly cooked to burnt in the blink of an eye. Lay them on a paper towel to get rid of excess oil.
  4. Fill bowls with chopped romaine lettuce. Then add corn, tomatoes, green onion, carrots, chickpeas, and shiitake mushroom bacon in sections. Drizzle with avocado ranch or additional BBQ sauce. Stir before eating.
  5. Enjoy!
  1. adapted from

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