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"The belly rules the mind."--Spanish Proverb

BBQ Chickpea Salad Recipe

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This recipe for BBQ Chickpea Salad is from Showering Danielle with Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 19 ounce can of chickpeas (2 cups), drained or rinsed
1/2 cup store bought vegan BBQ sauce
6 cups romaine lettuce (two romaine heads chopped)
1 cup cherry tomatoes
1 cup of cucumber
1 cup corn kernals (fresh or frozen and thawed)
1/4 red oniom, thinly sliced
6 tablespoons vegan creamy ranch dressing
lime wedges for garnish
Directions:
Directions:
Add the chickpeas to a sauepan with the BBQ sauce and put over medium heat. Let the chickpeas simmer in the sauce for about 5-10 minutes,until the sauce thickens and sticks to the chickpeas.

Remove from the heat.

Divide the lettuce among two large bowls. Then divide all of the vegetable and BBQ chickpeas on top of the lettuce. I like to pile each ingredient in its own section so it looks pretty, but you can arrange it however you like. Drizzle with creamy vegan ranch dressing and garnish with a wedge of lime.
Personal Notes:
Personal Notes:
Jackie says this recipe is delicious and she serves it whenever she has company. It is also a great vegetarian main course.

 

 

 

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