BBQ Ranch Chickpea Salad
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If you are looking for a great dinner salad, this delicious BBQ ranch chickpea salad is a perfect choice. While this salad does not have meat (although don’t let that stop you from adding thick-cut sliced bacon if you like), chickpeas are a fantastic source of plant-based protein.
Combined with our homemade BBQ ranch dressing recipe, this dish is quick to make and far from boring.
Packed with nutritional value and done in just about 10 minutes, this salad is a go-to when you are not sure what to make. And if you have never enjoyed chickpeas in your chopped salad, you are in for a surprisingly tasty meal.
Ingredients:
- One can, 15.5 oz., chickpeas, drained and rinsed
- 3/4 cup BBQ ranch dressing
- Two small heads of romaine lettuce, chopped
- 1 cup frozen corn, thawed and drained
- 1 cup grape tomatoes, quartered
- 1/2 cup shredded carrots
- chopped fresh chives, optional for serving
Try it with these ingredients: Like all salad recipes, this one is easily adjustable with your favorite ingredients. Try adding fresh slices of avocado, bacon, red onions, or cucumbers.
Ranch Chickpea Salad Recipe
Chop lettuce, thaw, and drain corn and quarter tomatoes.
Place chopped lettuce on a serving plate—top with corn, tomatoes, and carrots, and set aside.
Mix chickpeas and BBQ ranch dressing (see recipe card for information on our homemade version) in a small skillet. Heating over medium-low heat, stirring constantly, until chickpeas and dressing are warmed. Be aware that chickpeas can pop in a skillet.
Gently place BBQ ranch chickpeas on top of the reserved salad. Top with chopped, fresh chives. Serve chickpea salad immediately.
Is this a warm or cold salad?
This salad is best served warm. However, it can be served at room temperature or cold leftovers as well.
Is this salad gluten-free/dairy-free?
It is important to note that Salty Side Dish publishes all sorts of recipes without regard to a specific diet. In order to assist anyone looking for that kind of recipe, here is some information.
- Gluten-Free: Yes (ensure BBQ sauce and seasoned salt are gluten-free). However, it’s important to ensure that the barbecue sauce and Lawry’s seasoned salt used in the dressing are gluten-free, as some brands may contain gluten.
- Dairy-Free: No (requires substitution). To make it dairy-free, you would need to substitute the mayonnaise, sour cream, and milk with dairy-free alternatives.
- Vegan: No (requires substitution). To make it vegan, you would need to replace the mayonnaise, sour cream, and milk with vegan alternatives and ensure that the barbecue sauce is also vegan.
- Vegetarian: Yes. It does not include any meat or animal products other than dairy and eggs, which are acceptable in a vegetarian diet.
Additional Chickpea Recipes
We have some other recipes that contain chickpeas if you love them.
BBQ Ranch Chickpea Salad
Ingredients
- 15.5 oz. canned chickpeas drained, rinsed and patted dry
- 3/4 cup BBQ ranch dressing see below for recipe
- 2 heads romaine lettuce chopped
- 1 cup frozen corn thawed and drained
- 1 cup grape tomatoes quartered
- 1/2 cup shredded carrots
- chopped fresh chives optional for serving
BBQ Ranch Dressing
- 1 cup real mayonnaise
- 1 cup sour cream
- 1/2 cup barbecue sauce
- 2 tablespoons dried parsley
- 1 tablespoon dried minced onion
- 2 teaspoons dried dill weed
- 1/4 teaspoon seasoned salt such as Lawry’s
- 1/8 teaspoon ground black pepper
- 2 tablespoons milk add more for a thinner dressing
Instructions
Make the BBQ Ranch Dressing:
- In a large bowl, whisk together 1 cup of mayonnaise, 1 cup of sour cream, and 1/2 cup of barbecue sauce until the mixture is smooth and well-blended.
- Add 2 tablespoons of dried parsley, 1 tablespoon of dried minced onion, 2 teaspoons of dried dill weed, 1/4 teaspoon of seasoned salt, and 1/8 teaspoon of ground black pepper. Stir well to ensure all the seasonings are evenly distributed.
- Gradually add 2 tablespoons of milk, stirring constantly, until you reach your desired dressing consistency. If you prefer a thinner dressing, add more milk a little at a time.
- Once the dressing is ready, set it aside or refrigerate it until you’re ready to use it.
Prepare the Salad Base:
- Chop the romaine lettuce into bite-sized pieces and place them on a serving plate.
- Thaw the frozen corn by letting it sit at room temperature or running it under warm water. Drain it well.
- Quarter the grape tomatoes by cutting them into four equal pieces.
- Arrange the thawed corn, quartered tomatoes, and shredded carrots on top of the chopped lettuce. Set this aside while you prepare the chickpeas.
Cook the Chickpeas:
- In a small skillet, combine the drained and rinsed chickpeas with 3/4 cup of the BBQ ranch dressing you just made.
- Heat the mixture over medium-low heat, stirring constantly. Keep an eye on the chickpeas as they can pop in the skillet. Cook until the chickpeas and dressing are warmed through.
- Gently spoon the warmed BBQ ranch chickpeas over the prepared salad. If desired, sprinkle chopped fresh chives on top for extra flavor and a pop of color. Serve immediately.
Notes
- In the refrigerator: 3 to 5 days. Store the salad in an airtight container to keep it fresh.
- Without dressing: If you keep the dressing separate and add it just before serving, the undressed salad (lettuce, vegetables, and chickpeas) might last closer to 5 days. The lettuce might begin to wilt after a couple of days.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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