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BBQ Chickpea Salad with Avocado Ranch

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  • 1/2 large avocado
  • 2 teaspoons dried parsley leaf
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon basil leaf
  • 1/2 cup canned full fat coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

BBQ Sauce

  • 3/4 cup ketchup
  • 1/4 cup yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika


  • 2 heads romaine lettuce
  • 1 15oz can chickpeas (roasted)
  • 1/2 cup sweet summer corn
  • 1/2 cup diced purple cabbage
  • 1/2 cup chopped cherry tomatoes
  • 3 radishes
  • 1/4 avocdao


  • First add the chickpeas, drained and rinsed, to a baking dish with about one teaspoon melted coconut oil. Shake the chickpeas around to evenly coat them with oil, then roast at 375 degrees Fahrenheit for 30 minutes.
  • While the chickpeas are roasting, add all of the BBQ Sauce ingredients to a small dish and whisk together.
  • Next add all Ranch ingredients into a small blender and blend until smooth. If you prefer the dressing a little less thick, add a few tablespoons of water.
  • Once the chickpeas are roasted toss them with a few tablespoons of the BBQ Sauce. Then build the salad; start with a bed of romaine and add the saucy chickpeas, sweet summer corn, diced purple cabbage, cherry tomatoes, sliced radish, a few slices of avocado and finally a big spoonful of the avocado ranch dressing, enjoy!