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!
- 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
- Salt and pepper to taste, if desired
- Grated cheese, optional