BBQ Chickpea Tangy Salad

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) cooked chickpeas, drained and rinsed

02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved

04 - 1 cup cucumber, diced

05 - 1/2 red onion, finely chopped

06 - 1 cup bell pepper (red or yellow), diced

07 - 1/2 cup shredded carrots

08 - 1/4 cup fresh cilantro or parsley, chopped

→ Dressing

09 - 2 tbsp olive oil

10 - 1 tbsp apple cider vinegar

11 - 1 tbsp lemon juice

12 - 1 tsp maple syrup

13 - 1/2 tsp smoked paprika

14 - Salt and black pepper to taste

# Directions:

01 - Heat chickpeas and BBQ sauce in a nonstick skillet over medium heat, stirring frequently until sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.

02 - In a large salad bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, diced bell pepper, shredded carrots, and chopped herbs.

03 - Whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper in a small bowl until well combined.

04 - Add the cooled BBQ chickpeas to the vegetable mixture. Pour the dressing over and toss gently until evenly coated.

05 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavor.

# Expert Advice:

01 -

It comes together in under 30 minutes, which means you can make it morning-of without stress.
The chickpeas are filling enough that you won't miss meat, and that smoky char keeps things interesting.
It tastes even better the next day when the dressing settles in, so leftovers are actually a gift.

02 -

Don't skip rinsing the canned chickpeas—that starchy liquid will make your salad cloudy and heavy instead of bright and crisp.
If you're making this ahead, keep the dressing separate until right before serving, or the vegetables will wilt and the whole thing gets soggy by the time you eat it.

03 -