Vegan Bbq Chickpea Salad {Vegan}

runningonrealfood.com

Elizabeth42

subheading: For the BBQ Chickpeas:

2 15 oz. cans chickpeas, drained and rinsed ( 3 cups, 495 g)

½ cup bbq sauce ( 120 mL)

subheading: For the Salad:

lettuce (2 big handfuls per salad)

corn (approx. ¼ to ½ cup per salad)

grated carrot (approx. ½ a carrot per salad)

diced red onion (a few tbsp per salad)

chopped green onion (a few tbsp per salad)

chopped fresh cilantro (approx. ½ cup very lightly packed per salad)

subheading: For the Ranch Dressing:

¼ cup tahini

¼ cup lemon juice

1 tsp garlic powder

1 tsp onion powder

½ tsp each dried dill and dried parsley (if you’re missing either, no big deal. Dried basil also works well.)

1 tbsp apple cider vinegar

1 to 2 tbsp water to adjust thickness, or more to desired consistency

Directions at runningonrealfood.com

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