Smoky Vegan BBQ Chickpea Salad
Crispy roasted chickpeas coated in smoky BBQ spices tossed with fresh vegetables and a tangy lemon-tahini dressing. A protein-rich vegan salad that eats like a full meal.
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
Smoky BBQ Chickpeas
1½ cups cooked chickpeas (or 1 can, drained & dried)
1½ tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp maple syrup or date syrup
Salt & black pepper
Salad Base
2 cups mixed greens or romaine
1 cup shredded cabbage (red or green)
1 carrot, grated
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
1 avocado, sliced
Lemon-Tahini Dressing
2 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
1 small garlic clove, grated
1–3 tbsp warm water (to thin)
Salt to taste
Instructions
1️⃣ Roast Chickpeas
Preheat oven to 200°C (400°F)
Toss chickpeas with olive oil, spices, maple syrup, salt & pepper
Roast 22–25 minutes, shaking halfway, until crisp
2️⃣ Prepare Salad
Add greens, cabbage, carrot, onion, tomatoes to a large bowl
3️⃣ Make Dressing
Whisk tahini, lemon juice, olive oil, garlic, salt
Add water gradually until creamy and pourable
4️⃣ Assemble
Add warm BBQ chickpeas to salad
Drizzle dressing and toss gently
Top with avocado if using
Tips
For extra crunch, roast chickpeas a few minutes longer
Add corn or roasted sweet potato for BBQ vibes
Serve chickpeas warm for best flavor contrast
Frequently Asked Questions
Q: Can I pan-fry chickpeas instead of roasting?
Yes — cook in a pan with oil for 10–12 minutes until crispy.
Q: Is this good for meal prep?
Yes — store chickpeas and salad separately.
Q: Can I make it spicier?
Add chili powder or cayenne if desired.
Nutritional Information
Calories: 390 kcal
Protein: 14 g
Carbs: 34 g
Fat: 20 g
Fiber: 9 g