BBQ Ranch Chickpea Salad
Crisp romaine lettuce, sweet corn, juicy grape tomatoes, and shredded carrots form the base of this hearty salad, topped with warm chickpeas coated in a tangy BBQ ranch dressing.
Servings: 10 cups
Calories: 265kcal
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
Nutritional estimates can vary depending on the specific brands and types of ingredients used.
Chickpea salad, when stored properly, will generally last:
- 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
Serving: 2cups | Calories: 265kcal