BBQ Chickpea Salad With Avocado Ranch Dressing
Hello friends! Happy Monday, Happy September, and welcome back to the blog after I took a little time off to regroup at the end of summer. I attempted to get my life and my kids’ lives straightened out for fall, but who am I kidding? I’m really excited because today I get to share a recipe with you all that is created and written by the first contributor I have here at bailiesaiz.com, Kelsey McNay! A couple of months ago, I sheepishly asked Kelsey if she wanted to start sharing her recipes here because I know there is a ton of you out there interested in what she’s cooking: gluten free, dairy-free, and meatless recipes.
This is the first of many posts from Kelsey to come, so stay tuned and be sure to subscribe to the site to catch newly released recipes.
Be sure to follow Kelsey on Instagram to get to know her better (Click Here!)
I don’t know about you but I could basically survive on anything with carbs. So, imagine my dismay when I discovered I have an auto-immune disease that requires me to no longer consume gluten. Let’s all take a moment to mourn the loss of bread consumption, please.
So, in a house that can’t eat gluten by force, and doesn’t eat meat by choice, we are always looking for filling, protein packed meals that will satisfy adults, kids and dare I say, even picky eaters (aka our 4 year old) This salad is a winner! We had an ungoldly amount of cauliflower crust pizza the night before so we were craving something a little lighter for dinner. This salad is great as a main dish, but also easy enough to meal prep ahead of time for a quick and clean lunch at work.
Try it out and thank me later.
BBQ Chickpea Salad with Avocado Ranch Dressing
Ingredients
- 15oz can of chickpeas
- 2/3 cup bbq sauce (pick your favorite!)
- 1 large head romaine
- 1 cup cooked corn
- 1 1/2 cups cherry or grape tomatoes
- 1 cup shredded carrots
- Avocado Ranch Dressing
Instructions
- Rinse and drain chickpeas. In a saucepan over medium- low heat, simmer chickpeas in bbq sauce for 10 minutes, stirring occasionally.
- While the chickpeas are simmering, chop the romaine and tomatoes then place in a bowl. Add in corn and carrots then toss to combine.
- I used leftover frozen corn for this recipe. Feel free to use whatever corn you have on hand! I prefer roasting my corn for salads, but canned corn could be substituted in a pinch*
- When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing and top with warm bbq chickpeas.
This recipe is gluten and dairy free.
