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When it comes to salads that tantalize the taste buds, the Crispy BBQ Chickpea Salad stands out with its vibrant colors, bold flavors, and delightful textures. This dish is not just a feast for the eyes; it’s a wholesome and satisfying meal that nourishes the body. With the crispy chickpeas providing a satisfying crunch and a medley of fresh vegetables adding a burst of flavor, this salad promises to be a crowd-pleaser at any gathering or a nutritious option for meal prep.

Crispy BBQ Chickpea Salad

Experience the mouthwatering delight of Crispy BBQ Chickpea Salad, a vibrant and nutritious dish that combines crispy chickpeas with a medley of fresh vegetables. Packed with protein and fiber, this salad is perfect for meal prep or as a crowd-pleasing side. Customize it to fit any dietary preference, and enjoy its satisfying crunch paired with a smoky BBQ dressing. Ideal for lunch, dinner, or gatherings, this salad brings flavor and health benefits to your table.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional for heat)

Sea salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 small red onion, finely diced

1 bell pepper (any color), diced

1 ripe avocado, diced

4 cups mixed salad greens (e.g., spinach, arugula, romaine)

¼ cup BBQ sauce (store-bought or your favorite homemade recipe)

¼ cup fresh cilantro or parsley, finely chopped (for garnish)

Juice of 1 fresh lime

Instructions
 

Crispy Chickpeas: Preheat your oven to 400°F (200°C). Spread the drained and rinsed chickpeas on a clean kitchen towel or paper towels and gently pat them dry to remove excess moisture—this step is crucial for achieving crispiness. In a mixing bowl, combine the dried chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if desired), sea salt, and freshly ground black pepper. Toss until the chickpeas are evenly coated. Transfer the seasoned chickpeas to a parchment-lined baking sheet, spreading them out in a single layer for even roasting.

    Bake: Place the baking sheet in the preheated oven and roast the chickpeas for 20-25 minutes. Stir them about halfway through the baking time to ensure they cook evenly. You’ll know they’re ready when they’re golden brown and crispy.

      Prepare the Salad: While the chickpeas are baking, prepare the salad. In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, finely diced red onion, diced bell pepper, and diced avocado. Toss the vegetables gently to combine.

        Dress the Salad: Once the chickpeas are out of the oven and have cooled slightly—about 5 minutes—add them to the bowl with the vegetables. Drizzle the BBQ sauce over the salad and squeeze the juice of the fresh lime on top. Toss all the ingredients together gently, taking care not to mash the avocado.

          Serve: To serve, arrange the mixed salad greens evenly among individual serving plates or bowls. Top each portion with the BBQ chickpea mixture, making sure to include a good balance of veggies and chickpeas. Garnish each plate with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.

            Enjoy: This salad is best enjoyed immediately while the chickpeas are still warm and crispy, providing a delightful contrast to the fresh vegetables.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings