Courtesy of thegardengrazer.com

Vegan, gluten-free
Makes about 2-3 large salads

bbqchickpea450Ingredients
15 oz. can chickpeas
2/3 cup BBQ sauce
1 large head romaine
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrots
2-3 green onions

{For the avocado ranch dressing}
1 avocado
1 cup almond or soy milk (plain, unsweetened)
3 Tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic (I use 2)
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Salt to taste
Optional: fresh chives are amazing if you can find them!

Directions
Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Notes:
If storing leftovers, it’s best if the dressing, chickpeas, and salad are stored separately. Unless you dig soggy salads – no judgement!😉
The leftover dressing stores for about 3 days in an airtight container in the fridge. (Yay veggie dip!)
This is a great make-ahead meal! Make the dressing and salad up to a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you’re ready to assemble.