Southwestern Chickpea Salad with BBQ Dressing


I’m about to share one of my most crave worthy salads of all time. Are you ready?

In my house it’s no secret that Mom’s favourite food consists of Mexican/Tex Mex/Southwestern flavours. So this salad is just bound to be a favourite. It starts off with some chopped romaine and southwestern-style veggies – bell peppers, tomatoes, avocado, and jalapeño. Then we sprinkle on some spiced-roasted chickpeas, green onion, crunchy tortilla chips, and drizzle it all with a smokey barbecue flavoured dressing. Southwestern + Barbecue? I don’t know about you but my mouth is watering just thinking about it!

There are two separate recipes in this post. One for the salad and one for the roasted chickpeas. You won’t use all of the chickpeas for this salad, but I like to make a full batch and save the rest for snacking, or freeze them and pop them under the broiler to refresh – that way I can cook them once and have multiple salads. Roasting gives them a bit of crunch and tossing them with southwestern spices contributes to the smokey, delicious flavour of this salad.

Now let’s talk about the barbecue dressing.  It’s not just barbecue sauce mixed with other things to make it a dressing. This is a homemade dressing that tastes like barbecue sauce. It’s so simple and so. delicious. You can make it to top any salad that would be made better with a hit of barbecue flavour. It makes more then you’ll need for this salad, but I imagine it would make a great dipper for chicken fingers, or simply store it in the fridge for when the salad urge strikes.
P.S. If you’re mindful of the ingredients used in the dressing, this salad can easily be gluten free, dairy free, vegetarian and vegan.

Southwestern Chickpea Salad with BBQ Dressing

Serves: 2 main dish servings

This makes more dressing then you’ll need for this salad. Use the remainder as a dip for chicken, or save for more salads.

Ingredients
  • 1 heart of romaine lettuce, chopped
  • 1/2 red bell pepper, sliced
  • 1/2 avocado, sliced
  • 1 cup crushed tortilla chips
  • 1 medium tomato, chopped or wedged
  • 1 cup spice-roasted chickpeas (recipe below)
  • 1 green onion, chopped
  • 1/2 jalapeño, sliced (seeds removed)
  • salt and pepper, to taste
  • cilantro for garnish, optional

Barbecue Dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons good quality ketchup
  • 2 tablespoons brown sugar
  • ½ tablespoon dijon mustard
  • ½ tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon hot pepper sauce
Instructions

  1. Arrange lettuce in one large, or two medium, salad bowls (or plates). Top with remaining salad ingredients. Drizzle with dressing just before serving. Toss to coat.
Barbecue Dressing
  1. Place all ingredients in a small jar. Screw lid on. Shake until evenly combined. Store, covered, in the fridge. (alternatively you can mix this in a small bowl with a whisk)

Spiced-Roasted Chickpeas

Serves: approximately 3 cups
Ingredients
  • 2 (19 oz) cans chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon hot sauce
Instructions

  1. Spread the chickpeas out on a clean kitchen towel. Fold towel over and rub gently to dry. Transfer the chickpeas to a medium sized bowl, removing any skins that have been rubbed off. Add remaining ingredients to bowl and toss to coat.
  2. Spread chickpeas out onto a parchment lined baking sheet. Bake at 400ºF for 40 minutes or until browned and crisp, stirring once in the middle. Let cool completely before covering, in a sealed container. Store at room temperature for a few days or freeze for longer storage.
Tip: To crisp them back after freezing, place the thawed beans under the broiler just until crisp.

Dressing adapted from Taste of Home.


2 thoughts on “Southwestern Chickpea Salad with BBQ Dressing

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