BBQ Chickpea Salad Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
3 cups cooked chickpeas (or two 15-ounce, rinsed and drained)
2 tablespoons liquid aminos (use coconut aminos to be soy-free)
⅔ cup vegan barbecue sauce (homemade or store-bought)
1 large head romaine lettuce, chopped
1 cup shredded red cabbage
1 cup halved cherry tomatoes
1 cup sliced nectarines (or sliced peaches or chopped mango)
½ cup grated carrot
Avocado Ranch Dressing
Toasted pepitas (pumpkin seeds)
Pickled Red Cabbage & Onion Relish
1Heat a large shallow saucepan over medium heat. Add the chick-peas and liquid aminos and cook, stirring a couple of times, until the liquid has been absorbed, 2 to 3 minutes.
2Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the sauce has thickened and caramelized again. Remove from the heat.
3In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots. Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in the fridge for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.