BBQ Chickpea Tangy Beans (Print out)

Smoky BBQ chickpeas and crisp veggies tossed in zesty dressing for a refreshing protein-packed meal.

# What You'll Need:

→ Chickpeas

01 - 2 cups (1 can, 15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 medium red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste

# How to Make It:

01 - Combine chickpeas and BBQ sauce in a nonstick skillet over medium heat. Stir frequently until sauce thickens and coats chickpeas, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - In a large salad bowl, mix cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - Whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until well combined.
04 - Add the cooled BBQ chickpeas to the bowl with vegetables. Pour dressing over the mixture and toss gently to blend flavors evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It delivers that smoky BBQ flavor without firing up a grill or heating your whole house.
  • The chickpeas soak up the sauce and turn into little flavor bombs that make every bite exciting.
  • You can prep all the vegetables while the chickpeas cook, so the whole thing comes together in under half an hour.
  • It holds up beautifully in the fridge, so you can make it ahead and let the flavors mingle even more.
02 -
  • Let the chickpeas cool for a few minutes before adding them to the salad, or they'll wilt the herbs and make everything warm and limp instead of crisp and refreshing.
  • Don't skip rinsing the chickpeas, that canned liquid can make the whole salad taste flat and starchy.
  • If your BBQ sauce is very thick, add a teaspoon of water to the skillet so it spreads more easily and doesn't scorch.
03 -
  • Taste your BBQ sauce before you start, if it's very sweet add an extra splash of vinegar to the dressing to balance everything out.
  • Pat the chickpeas dry with a towel after rinsing so the sauce clings better and you get that glossy, caramelized coating.
  • Make a double batch of the BBQ chickpeas and keep them in the fridge, they're amazing sprinkled on grain bowls, tacos, or eaten straight as a snack.
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