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

Cook Time: 20

Total Time: 35

Servings:

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