Go Back
Print

Summer BBQ Chickpeas with Lemon-Avocado Dressing

This salad is packed with nutrient dense vegetables, fiber and protein filled chickpeas, and has a refreshingly light taste of summer barbeque. Perfect for hot days of summer and loads of seasonal vegetables.

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 hearty meal
Calories 280 kcal

Ingredients

For the Salad

  • 1/3 head romain lettuce washed and chopped
  • 1/3 can chickpeas washed and drained
  • 1/3 cup corn
  • 1/2 cup cherry tomatoes
  • 1/3 cup shredded carrots
  • 1/4 cup chopped cucumber
  • 1 green onion

For the Dressing (This makes a lot more than one salad amount)

  • 1 avocado
  • 1 cup plain, unsweetened soy milk
  • 3 Tbs lemon juice
  • 2 tsp white wine vinegar
  • 1 garlic clove
  • 1 tsp combination of onion powder, dill, and parsley

Instructions

For the Salad

  1. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.

  2. Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.

For the Dressing

  1. In a blender or food processor, combine all ingredients and blend until smooth. 

Recipe Notes

Since the dressing recipe is enough for additional portions, feel free to double the salad and use more dressing in the future. Or use as a fun veggie dip or sauce for wraps. Refrigerate extra dressing and use within 3-5 days.

I added an extra source of protein and fat for mine just to make sure it kept me fueled throughout the day. If you want to add a hard boiled egg too, the total calories rounds out to 360 an extra 6 grams of protein and 5 grams of fat.