I was excited to create a unique twist on chickpea salad recipes as I experimented with fresh ingredients. I combined tender chickpeas, zesty red bell pepper and crisp cucumber with smoky barbecue sauce and creamy avocado ranch. My creation is vibrant and fulfilling, highlighting colorful flavors you will enjoy.

Jump to Recipe

I recently whipped up my newest kick-ass recipe called BBQ Chickpea Salad With Avocado Ranch and I gotta tell ya, it blew my mind. It starts off with a mix of chickpeas, diced red bell pepper, a small red onion (I sometimes cut back if it feels too strong), corn, juicy grape tomatoes and even a crunchy cucumber to round it all out.

I toss in some chopped romaine lettuce and plenty of fresh cilantro then add in a splash of salt and pepper for that extra spark. The star of the show is the smoky BBQ kick achieved by blending in barbecue sauce, smoked paprika and garlic powder.

Then, the creamy avocado ranch dressing comes into play with a ripe avocado, sour cream (or Greek yogurt), buttermilk, minced garlic, lemon juice and a dash of dill. This recipe is perfect for anyone experimenting with chickpea hash, vegan BBQ and plant based eating options.

Enjoy!

Why I Like this Recipe

I really love this recipe because it brings together a ton of flavors that are both smoky and fresh. First, the grilled chickpeas with that barbecue sauce and smoked paprika give everything a delicious, charred bite that makes me think summer evenings on the grill. Second, I enjoy the crunch and freshness of the veggies like the red bell pepper, cucumber, and corn; they add an awesome texture that makes the salad fun to eat. Third, the avocado ranch dressing is something I could eat by itself; it’s creamy, tangy, and gives the whole dish a perfect creamy twist that makes each bite memorable.

I also like that it’s pretty easy to make and kinda versatile. I can always adjust a few ingredients if im in the mood for something different, and it still turns out delicious every time. It’s honestly one of the best healthy meets indulgent recipes i’ve tried.

Ingredients

Print Recipe (No Advertisments)

Chickpeas: Provides protein and fiber that helps keep you full for longer periods.
Red bell pepper: Sweet and crunchy, loaded with vitamins and antioxidants for good health.
Red onion: Adds a tangy, sharp flavor with vibrant color to make the dish pop.
Corn: Offers a natural carb boost and crunchy texture that energizes your meal.
Grape tomatoes: Tiny bursts of sour-sweetness packed with antioxidants that support overall wellness.
Avocado: Lends a creamy texture coupled with healthy fats for a rich, satisfying bite.
Cilantro: Bright herbal notes that lifts the salad with it’s refreshing flavor.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced

1 small red onion, diced (you can adjust the amount if you find it too strong)

1 cup corn kernels, thawed if using frozen

1 cup grape tomatoes, halved

1 cucumber, diced (optional but adds a nice crunch)

1 cup chopped romaine lettuce or mixed greens

1/2 cup fresh cilantro, roughly chopped

Salt and pepper to taste

1/2 cup barbecue sauce

1 tsp smoked paprika

1/2 tsp garlic powder

A pinch of salt and pepper

1 ripe avocado

1/2 cup sour cream or Greek yogurt

1/4 cup buttermilk

1 clove garlic, minced

1-2 tbsp lemon juice

1 tbsp fresh dill or 1 tsp dried dill

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat your grill or a grill pan over medium heat. In a medium bowl, toss the drained chickpeas with the barbecue sauce, smoked paprika, garlic powder, a pinch of salt, and some pepper until they’re well coated.

2. Once heated, put the chickpeas on the grill and let them cook for about 3 to 5 minutes, stirring a couple of times so they get a nice char all over.

3. While the chickpeas are grilling, chop up the red bell pepper, red onion, cucumber, grape tomatoes, and romaine lettuce or mixed greens. Add the thawed corn kernels and chopped cilantro into a big salad bowl.

4. After the chickpeas have charred a bit, take them off the grill and add them to the bowl of veggies.

5. In a blender or using a fork in a bowl, mash up the ripe avocado with the sour cream (or Greek yogurt), buttermilk, and minced garlic.

6. Stir in about 1 to 2 tablespoons of lemon juice and the fresh dill (or dried dill) into the avocado mix, then season it with a little salt and pepper.

7. Drizzle this avocado ranch dressing all over the salad ingredients and toss everything together gently so every bite is full of flavor.

8. Taste the salad and add more salt or pepper if needed.

9. Enjoy your Garden Grazer BBQ Chickpea Salad with Avocado Ranch while it’s fresh and yummy!

Equipment Needed

1. Grill or grill pan
2. Medium bowl
3. Large salad bowl
4. Chopping board
5. Sharp knife
6. Measuring cups and spoons
7. Blender or a small bowl with a fork for mashing the avocado
8. Tongs or a spatula for stirring and turning the chickpeas
9. Can opener (if your chickpeas aren’t pre-opened)

FAQ

Q: Can I substitute chickpeas for another type of bean?
A: Sure, you can swap with black beans or even kidney beans if you want a bit different texture. Just know that chickpeas give the salad its classic bite.

Q: Do I need to cook the chickpeas?
A: Nope, you just rinse 'em out. If you wanna add extra flavor, try roasting them with a little BBQ sauce before mixing into the salad.

Q: Can I make the avocado ranch dressing ahead of time?
A: Yeah, you can mix it up early, but toss it on right before serving so it doesn't turn brown or lose its flavor.

Q: Can I adjust the barbecue sauce flavor?
A: Definitely, feel free to add more smoked paprika or a pinch of cayenne if you like it spicier, or a little more sauce if you prefer it sweeter.

Q: How long does the salad keep fresh?
A: It should stay good for about 1-2 days in the fridge, but for the best taste and crunch, it's better to enjoy it fresh.

BBQ Chickpea Salad With Avocado Ranch Recipe Substitutions and Variations

If you don’t have chickpeas, black beans or kidney beans works just fine
Missing red bell pepper? Try using yellow or green bell pepper instead
No corn kernels on hand? Frozen peas or diced zucchini can be a good replacement
If you’re not a fan of cilantro, fresh parsley is a great swap
Out of buttermilk? Mix a cup of regular milk with a tsp of lemon juice and let it sit for 5 minutes

Pro Tips

1. When you grill the chickpeas, try not to overcook them so they keep a nice firm texture. They tend to get dry real fast if u leave them too long so keep an eye on them.
2. Make sure to toss the warm chickpeas into your salad right after grilling. It helps the flavors meld together better, and you’ll notice a nice balance going on.
3. For the avocado ranch dressing, don’t be shy to add a bit more lemon juice or garlic if you like a tangier kick, but be careful cause too much can overpower the other flavors.
4. Fresh herbs like cilantro and dill really make a world of difference over dried versions. Using them will give your salad a fresher, brighter taste that really pops.

BBQ Chickpea Salad With Avocado Ranch Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Grill or grill pan
2. Medium bowl
3. Large salad bowl
4. Chopping board
5. Sharp knife
6. Measuring cups and spoons
7. Blender or a small bowl with a fork for mashing the avocado
8. Tongs or a spatula for stirring and turning the chickpeas
9. Can opener (if your chickpeas aren’t pre-opened)

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced (you can adjust the amount if you find it too strong)
1 cup corn kernels, thawed if using frozen
1 cup grape tomatoes, halved
1 cucumber, diced (optional but adds a nice crunch)
1 cup chopped romaine lettuce or mixed greens
1/2 cup fresh cilantro, roughly chopped
Salt and pepper to taste
1/2 cup barbecue sauce
1 tsp smoked paprika
1/2 tsp garlic powder
A pinch of salt and pepper
1 ripe avocado
1/2 cup sour cream or Greek yogurt
1/4 cup buttermilk
1 clove garlic, minced
1-2 tbsp lemon juice
1 tbsp fresh dill or 1 tsp dried dill
Salt and pepper to taste

Directions

Preheat your grill or a grill pan over medium heat. In a medium bowl, toss the drained chickpeas with the barbecue sauce, smoked paprika, garlic powder, a pinch of salt, and some pepper until they’re well coated.
Once heated, put the chickpeas on the grill and let them cook for about 3 to 5 minutes, stirring a couple of times so they get a nice char all over.
While the chickpeas are grilling, chop up the red bell pepper, red onion, cucumber, grape tomatoes, and romaine lettuce or mixed greens. Add the thawed corn kernels and chopped cilantro into a big salad bowl.
After the chickpeas have charred a bit, take them off the grill and add them to the bowl of veggies.
In a blender or using a fork in a bowl, mash up the ripe avocado with the sour cream (or Greek yogurt), buttermilk, and minced garlic.
Stir in about 1 to 2 tablespoons of lemon juice and the fresh dill (or dried dill) into the avocado mix, then season it with a little salt and pepper.
Drizzle this avocado ranch dressing all over the salad ingredients and toss everything together gently so every bite is full of flavor.
Taste the salad and add more salt or pepper if needed.
Enjoy your Garden Grazer BBQ Chickpea Salad with Avocado Ranch while it’s fresh and yummy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.