BBQ Chickpea Salad

Time

35 Min

Serves

6

Published June 22, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I make alot of salads in the warmer months. Salads are great because you can load them up with healthy nutrients and if you put enough ingredients in, you can get a full meal out of it.

This salad is made with romaine lettuce, red cabbage, sweet potato, pumpkin seeds and chickpeas lightly sauteed in BBQ sauce. I drizzled a very quick and easy to make chili lime salad dressing on top.

This star of this salad really is the BBQ chickpeas. They are so good!  I got this idea from a reel I saw somewhere on Instagram. BBQ sauce really elevates the taste of chickpeas.

I used my Instant Pot pressure cooker to prepare the sweet potato for this salad. An Instant Pot is perfect for cooking sweet potatoes. It is so easy and you don’t have to heat up your house by using the oven. Preparing sweet potato in a pressure cooker takes 15 minutes versus 45-50 minutes in the oven. Of course, if you don’ t have a pressure cooker, you can bake the potato in the oven. Alternatively, you can substitute 1 cup of matchstick or grated carrots for the sweet potato.

Try this lovely salad with BBQ chickpeas. You will be glad you did!

Gluten free, grain free, healthy carbs, no bad fats. Plant-based and vegan friendly.

For other great salad ideas, check out these other recipes:

Cauliflower “Potato” Salad

Lentil Salad with Fresh Herbs & Turmeric

Air Fryer Curried Chicken Salad

Colourful Salad with Turmeric Italian Dressing

Greek Chicken Sheet Pan Salad

The Jennifer Aniston Salad

Ranch Salad Dressing

Big Mac Salad

Beef Fajita Salad with Roasted Poblano Dressing

Egg Salad using Oven Method

 

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Why you will LOVE this BBQ Chickpea Salad

 

  • BBQ sauce really elevates the flavour of chickpeas!

 

  • The chili lime salad dressing really compliments the BBQ chickpeas

 

  • This is a fully loaded salad, full of good nutrition 

 

  • The salad dressing is easy to make, inexpensive and healthy.

 

  • You can use your Instant Pot/pressure cooking to simplify the prep!

 

  • Gluten free, grain free, vegan, plant based, no refined carbs or bad oils

 

 

 

 

 

 

How to Store Leftover BBQ Chickpeas Salad?

Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 2 days for best taste. Leftover salad dressing can be sealed in a mason jar and stored at room temperature. Should be eaten within 7 days. 


BBQ Chickpea Salad

Today, we're making a big salad with romaine lettuce, red cabbage, pumpkin seeds, cilantro and chickpeas lightly cooked in a BBQ sauce. The salad is drizzled with a chili lime dressing. Sounds delicious!
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Course: Salad
Cuisine: American
Keyword: chicken salad, chickpeas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 208kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Frying pan
  • 1 large salad bowl
  • 1 mason jar
  • 1 pressure cooker or oven

Ingredients

  • 1 medium sweet potato optional
  • 1 can chickpeas (540 mL) drained and rinsed
  • 1/2 cup BBQ sauce
  • 4 cups romaine lettuce chopped
  • 1 cup red cabbage
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup cilantro
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 clove garlic
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp sea salt

Instructions

  • To prepare the sweet potato:
    The quickest way to cook a sweet potato is to use a pressure cooker. Rub sweet potato lightly with olive oil. Place in the basket of the pressure cooker. Add 1 cup of water at the bottom of the pot. Secure the lid and move the valve to the sealing position. Hit Pressure Cook on High Pressure for 15 minutes. Quick release when done. I usually cook 4 sweet potatoes at a time. Use 1 for this recipe and save the other 3 for other recipes.
    If you don't have a pressure cooker, you can bake the sweet potato in the oven at 425 F on a sheet pan for 45-50 minutes.
    Salad can be enjoyed without the sweet potato if this is too much work!
  • To prepare the chickpeas:
    In a frying pan, over medium heat, cook canned chickpeas and BBQ sauce. Cook for 5 minutes. BBQ sauce should thicken and chickpeas be lightly cooked.
  • To prepare the dressing:
    Use a mason jar to make the salad dressing. Add olive oil, vinegar, garlic, lime juice, chili powder, ground cumin, sea salt. Secure with lid. Shake to mix.
  • In a large salad bowl, add romaine lettuce, cabbage, sweet potato (if using), pumpkin seeds, cilantro and BBQ chickpeas.
  • Pour dressing over the salad.

Notes

Store leftover salad in an airtight container in the fridge. Should be consumed within a couple days for best freshness. Leftover salad dressing can be left on the counter in a sealed mason jar. 
This salad can be enjoyed with or without the sweet potato. Substitute 1 cup matchstick carrots for sweet potato. 
Use a keto BBQ sauce or Made Good BBQ sauce which is sweetened with dates to keep refined sugars out of this recipe. 
Substitute raw sunflower seeds for pumpkin seeds.
Substitute spinach or any other lettuce for romaine. 
Substitute matchstick carrots for red cabbage.
Substitute lemon juice for lime juice.

Nutrition

Calories: 208kcal | Carbohydrates: 19.3g | Protein: 5.7g | Fat: 12.5g | Saturated Fat: 1.2g | Sodium: 373.2mg | Potassium: 105.8mg | Fiber: 4.4g | Sugar: 2.2g
Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.

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