BBQ Chickpea Tangy Salad (Printable Version)

Smoky BBQ chickpeas combined with crisp vegetables and a zesty dressing for a fresh, light dish.

# What You'll Need:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tbsp olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp maple syrup
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper to taste

# Directions:

01 - In a nonstick skillet over medium heat, combine the chickpeas and BBQ sauce. Cook, stirring frequently, until the sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - In a large salad bowl, mix cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs until well combined.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add the cooled BBQ chickpeas to the vegetable mixture. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Taste the salad and adjust salt and pepper if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, with most of that time just chopping vegetables at your own pace.
  • The smoky-tangy chickpeas add real depth to what could be an ordinary salad, making it feel special without being fussy.
  • It travels beautifully—perfect for picnics, packed lunches, or those nights when you want dinner that doesn't heat up your kitchen.
  • Naturally vegan and gluten-free, but honestly, everyone wants to eat it regardless of dietary labels.
02 -
  • Don't skip rinsing the canned chickpeas—it removes the starchy liquid that can make the salad gummy and flat-tasting.
  • Let the BBQ chickpeas cool slightly before mixing; hot chickpeas will make the vegetables wilt and the dressing break.
  • Taste and adjust seasoning right before serving, because salt and acidity levels shift depending on which BBQ sauce you choose.
03 -
  • Choose a BBQ sauce you'd actually eat straight from the jar—it's the star ingredient here, so don't settle for one that tastes artificial or too sweet.
  • Fresh lemon juice makes a real difference compared to bottled, and smoked paprika is worth seeking out because regular paprika won't give you that depth.
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