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    Home » Recipes

    BBQ Ranch Salad with Chickpeas

    By: Amy Katz · Published: Jun 14, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    BBQ Ranch Salad with Chickpeas is a vegan, gluten-free and oil-free version of a restaurant favorite. It's hearty enough for a main meal and is ready in under 30 minutes.

    Overhead of bowl of BBQ Ranch Salad

    After I graduated from college, I thought one of the greatest pleasures was to go to The Cheesecake Factory for lunch. I didn't know it was a chain restaurant at the time, but the one I went to had an incredible ocean view from the tables.

    Watching the waves while sipping tropical iced tea, eating as much warm bread as I wanted, and ordering a giant salad was my idea of a great afternoon. And while I haven't been to The Cheesecake Factory in years, I've heard they have a few vegan options now.

    However, now that I'm older and wiser, I know how to make delicious salads myself that include healthier ingredients and fewer calories and fat. Plus they cost a fraction of the price.

    Some of my favorites include California Guacamole Salad, Buffalo Ranch Chickpea Taco Salad and Black Bean Pineapple Salad. And now I love making this BBQ Ranch Salad, too.

    Cooking garbanzo beans in BBQ sauce to make BBQ Ranch Chickpea Salad

    Instructions

    Making BBQ Ranch Salad with Chickpeas is really easy. To make the flavorful pan-roasted garbanzo beans, all you need to do is simmer them in your favorite BBQ sauce.

    You can use homemade sauce, but I've found so many oil-free vegan sauces on the market, I like to take this short cut. You'll need ¼ cup for a can of chickpeas.

    Chopped Romaine lettuce, avocado, tomatoes, and a bowl of corn

    Toppings

    You can use whatever vegetables you like in your salad. My favorite combination is corn, tomatoes, and avocado. But other options include red or green onions, bell pepper, cucumber, radishes, and black olives.

    Two bowls of salad with Cashew Ranch Dressing on the side

    Dressing

    My favorite component of this salad is the dressing. I based the recipe on my go-to oil-free vegan Cashew Ranch Dressing.

    I changed the ingredient measurements slightly to compliment the flavors of the BBQ sauce, and it makes enough to generously dress the two salads in this recipe. But if you love Ranch like I do, feel free to double the dressing so you can use some later.

    Two bowls of BBQ Ranch Chickpea Salad drizzled with Cashew Ranch Dressing

    Meal prep tips

    If you want to make BBQ Ranch Salad in advance or take it with you to work or school, here are some helpful tips:

    • Keep the dressing in a separate container and add it to your salad when you're ready to eat. It may thicken a little in the refrigerator, but you can add a little water to it if you like it thinner.
    • When you pack your container of salad, put the lettuce on the top. I like to use a glass storage container with a lid and layer the chickpeas, tomatoes, corn, and avocado on the bottom.
    • Then when it's time for lunch, pour the Ranch dressing on top of the lettuce, put the lid back on the container, then shake your salad until it's well tossed.
    Two bowls of BBQ Ranch Salad with Chickpeas
    BBQ Ranch Salad with Chickpeas (Vegan)

    BBQ Ranch Salad with Chickpeas

    BBQ Ranch Salad with Chickpeas is a vegan, gluten-free and oil-free version of a restaurant favorite. It's hearty enough for a main meal and is ready in under 30 minutes.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Course: Main Course, Salad
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 713kcal
    Author: Amy Katz

    Ingredients

    For the Ranch dressing:

    • ½ cup raw cashews, (soaked for at least 30 minutes in hot water if you don't have a high-speed blender)
    • ¼ cup water, (plus 1-2 Tablespoons, as needed)
    • ½ Tablespoon lemon juice
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon dried parsley
    • 1 teaspoon dried chives
    • salt and pepper, to taste

    For the BBQ chickpeas:

    • 1 can chickpeas, (15 ounces) or 1 ½ cups cooked, rinsed and drained
    • ¼ cup barbecue sauce, (store bought or homemade)

    For the salad:

    • ½ head Romaine lettuce, chopped
    • ½ dry pint cherry or grape tomatoes, quartered
    • 1 avocado, cubed
    • 1 cup corn , (defrosted, if using frozen)
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    Instructions

    • Prepare the Ranch dressing by blending the raw cashews, water, lemon juice, garlic powder, and onion powder in a high-speed blender until completely smooth. Add an additional tablespoon or two of water, if necessary.
    • Transfer the dressing to a small bowl. Stir in the parsley, chives, and salt and pepper, to taste.
    • Refrigerate the dressing to allow it to cool while you prepare the chickpeas.
    • Heat a non-stick skillet over medium heat (or use a little cooking spray to prevent sticking).
    • Add the chickpeas and BBQ sauce.
    • Stir to coat the chickpeas with the sauce. 
    • Cook for a few minutes, stirring occasionally, until the chickpeas are hot and most of the sauce has been absorbed.
    • To make the salads, divide the lettuce among two bowls or plates.
    • Top each salad with half the BBQ chickpeas, tomatoes, avocado, and corn.
    • Drizzle each salad with the Ranch dressing and serve immediately.

    Notes

    If making this salad in advance, keep the dressing in a separate container and add it to your salad when you're ready to eat. It may thicken a little in the refrigerator, but you can add a little water to it if you like it thinner.
     
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    Nutrition

    Calories: 713kcal | Carbohydrates: 87g | Protein: 24g | Fat: 35g | Saturated Fat: 5g | Sodium: 1025mg | Potassium: 1736mg | Fiber: 23g | Sugar: 19g | Vitamin A: 15780IU | Vitamin C: 38.3mg | Calcium: 187mg | Iron: 8.1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    1. Kate

      June 17, 2018 at 1:40 pm

      5 stars
      I need to keep my sodium low, so I'll replace the chickpeas, but it all sounds heavenly. It's such a colorful, healthy and tasty bowl.

      Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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