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When I eat a salad, I want a salad!  None of this side order stuff, or a simple bowl of arugula with balsamic vinaigrette. I’m a full grown man, damn it!  If I’m going to eat a bowl full of raw, chopped vegetables, it had better sustain me for the next five to six hours. Otherwise, I’ll be raiding the fridge in an hour.

Salads are great; I’m not arguing differently. But, it seems to me that when one thinks about a salad, they think of mixed greens topped with a few tomatoes, onions, maybe cucumbers, etc.  When I think of salad, I think of a complete and wholesome meal which tastes so fantastic that I don’t miss the absence of meat or bread.  That, to me, constitutes a real salad!

This salad came about after my Monday morning weigh-in.  I promised myself that as a result of the number peering back up at me from the devil’s scale, that I would eat salad every night for dinner for a week.  But, the salad had to be good and filling.  And that is just what the BBQ chickpeas in this salad did!

Start by getting the chickpeas ready.  To make the BBQ chickpeas, begin by sautéing one large, finely chopped onion in a sauté pan with a little olive oil.  Once the onions are cooked, add two cans of drained and rinsed chickpeas.  Toss with the onions and sauté for another two to three minutes.  Next, add half a cup of your favourite BBQ sauce and cook until the entire mixture is well heated through.  Reduce heat to a simmer and keep chickpeas warm until you are ready to assemble the salad.

Next, comes the task of washing and chopping all of the veggies that I wanted to use.  I used romaine lettuce, endive, cucumbers, tomatoes, carrots, and green onions.  Depending on how many people you need to feed, you can adjust the amounts accordingly.  You can also leave out the veggies you don’t like and substitute for those that you do.

Once all of the veggies were in the bowl, I tossed them all together.  In a separate mixing bowl, I added a few scoops of guacamole and some good ranch dressing.  (Again, use however much you want.  If you prefer a dryer salad, use less; if you prefer a wetter salad, use more.)  Try to use equal amounts of guacamole and ranch dressing.  Mix these two ingredients well to combine.

Next, pile in the desired amount of veggies and toss to coat in the guacamole/ranch dressing mixture.  Pile the salad high on a plate.  To that, add the BBQ chickpeas.  Top with more ranch dressing or cheese if you prefer.

This salad was so good, john.e and I split up the leftovers and took them to work the next day.  Yummy!

Ingredients:

  • 3 romaine hearts, washed and chopped
  • 1 endive, washed and chopped
  • 1 cup green onions, sliced
  • 15 cherry or grape tomatoes, halved
  • 1 medium carrot, julienned
  • 1 medium cucumber,seeded and diced
  • 2 cans chickpeas, drained and rinsed
  • 1 large onion, diced
  • 1/2 cup barbecue sauce
  • 1 tablespoon olive oil
  • Ranch dressing
  • Guacamole
  • Salt and pepper to taste, if desired
  • Grated cheese, optional
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This Post Has 56 Comments

  1. Bryon, this sounds amazing! I need to make this asap, I love the idea of BBQ chickpeas! Yummed for later!

  2. A great salad! Love the look of the chickpeas. I agree about the salad having to be filling. I tend to take salads to work with me for lunch and the last thing I want is to be hungry an hour after eating it!

  3. I agree – if I’m going to eat a salad it had better be good. Few things offend me more than sad, wilted bagged salad without anything in it. I love the idea of using bbq flavored chickpeas in this – this is happening soon

  4. I think like you when it comes to salads… and need I say I love all thats going on here? Fabulous .. . gotta make this soon, right after i eat my cake 😛

  5. This salad looks so epic and I want it in my mouth. I’m with you on wanting something that will actually sustain you for a while. I’m adding this to my list of meals to make next week!

  6. Wow! The BBQ chickpeas would definitely making me a salad-holic right now! They also usually fill me up, so I would totally have this salad for dinner! Yum!

  7. Devil’s scale – that’s a good one.:) Loved the way you described what you want in your salad. Perfect. And this one sounds perfectly balanced.

  8. I tried chickpeas for the first time on a salad last year and I am hooked! I can’t wait to try this recipe!

  9. Wow, this looks incredible!! Totally my kind of salad! While I do enjoy a nice side salad from time to time, like you I definitely prefer my salad to be the main attraction and be loaded up with tons of goodness. And I’m thinking my dairy free Creamy Cumin Ranch Dressing would be phenomenal on this!!

    1. Thanks for dropping by, Jenn! Creamy Cumin Ranch Dressing… YUM! Would certainly work with this salad recipe!

  10. I know what you mean about SALAD! this one looks so filling and sumptuous..and BBQ sauce on chickpeas…that is a great way for vegetarians to enjoy it.

    1. Thank you! Since I’ve discovered BBQ’d Chickpeas, I’m always on the prowl for new things to do with them. 🙂

  11. I’m TOTALLY with you on the salad thing. I mean can you even call a handful of greens with a drizzle of dressing a salad?! And who can sustain life on that. Not this girl, that’s for sure. But this, this looks insane…Well done on the true salad! Oh and OCD is my best friend too.

  12. I’m a big fan of filling salads too! If I want to eat a salad as a meal, it needs to make me full for longer. That’s why I often struggle with store bought salads around here at lunch time…This salad sounds great though! I would switch out the ranch for a vinaigrette as I’m not a ranch fan, but hey, nothing easier than that 😉

  13. This looks amazing and I love all types of salads, but my favorite is my barbecue potato salad! Not really a traditional type but I love barbecue sauce like it’s my best friend and I love this, looks so perfect! Feed me!

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