Bbq Chickpea Chopped Salad With Avocado Ranch Recipes
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
BBQ CHICKPEA CHOPPED SALAD WITH AVOCADO RANCH
THIS. SALAD. You guys I'm in love. Salads and I have a thing going on and this is my latest obsession. I got inspired to make a vegan version of the classic BBQ chicken salad with ranch dressing. With a little testing, I feel like I struck pure salad gold. Even my husband calls it a home run and we can't stop stuffing our cheeks with the deliciousness. It's got all the components for a flavor explosion that'll rock your taste buds. Vegan avocado ranch dressing? Check. Colorful chopped salad with sweet corn and tomatoes? Check. Tender chickpeas simmered in BBQ sauce? Ohhhh baby, check! We usually have a little dressing left over but that's a huge bonus because I love it so, so much. Use it on other salads or, my favorite, as a veggie dip!
Provided by amcclaren
Categories < 30 Mins
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
- Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
- Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
- When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.
Nutrition Facts : Calories 362.6, Fat 10, SaturatedFat 1.4, Sodium 714.5, Carbohydrate 63.6, Fiber 14.4, Sugar 18.2, Protein 10.6
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