This delicious salad is full of BBQ favorites like avocado, red onion, carrot, corn and ranch sauce. It’s a super quick and easy recipe too making it just perfect for healthy weeknight meals.


For the BBQ Chickpeas
  1. 2 15 oz. cans chickpeas, drained and rinsed (3 cups, 495 g)
  2. 1/2 cup bbq sauce (120 mL)

For the Salad
  1. lettuce (2 big handfuls per salad)
  2. corn (approx. 1/4-1/2 cup per salad)
  3. grated carrot (approx. 1/2 a carrot per salad)
  4. diced red onion (a few tbsp per salad)
  5. chopped green onion (a few tbsp per salad)
  6. chopped fresh cilantro (approx. 1/2 cup very lightly packed per salad)

For the Ranch Dressing
  1. 1/4 cup tahini
  2. 1/4 cup lemon juice
  3. 1 tsp garlic powder
  4. 1 tsp onion powder
  5. 1/2 tsp each dried dill and dried parsley (if you’re missing either, no big deal. Dried basil also works well.)
  6. 1 tbsp apple cider vinegar
  7. 1-2 tbsp water to adjust thickness, or more to desired consistency

  • To make the BBQ chickpeas, add the chickpeas and BBQ sauce to a medium-sized pan and cook over medium heat until the BBQ sauce is starting to get sticky and gooey, about 8-10 minutes. Stir every 1-2 minutes as they cook.
  • To make the tahini ranch dressing, whisk all the dressing ingredients together in a small dish or shake vigorously in a sealed jar.