1 19 oz can chickpeas (2 C)
1/2 C BBQ sauce
6 C Romaine lettuce
1 C cherry tomatoes
1 C cucumber slices
Several thin slices of red onion (optional)
1 C corn kernels, cooked (frozen and thawed works fine)
Lime wedges for garnish
BBQ Chickpea Salad
Ingredients
Directions
- Drain and rinse the chickpeas and add to saucepan with the BBQ sauce. Simmer over medium heat about 5 to 10 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat.
- Chop up the Romaine lettuce, slice the cherry tomatoes in half, slice the cucumber, and thinly slice the red onion, if using.
- Divide the lettuce among either two large bowls (for a meal) or four small bowls (if using as a side salad). Pile each ingredient in it’s own section and drizzle with the ranch dressing. Garnish with a wedge of lime, if desired.
