Salad bursting with smoky sweet flavors and veggie crunch. BBQ chickpeas piled on top of fresh raw vegetables with a creamy oil-free hemp heart ranch.
Happy Fourth of July weekend, everyone!
It’s been hot hot in Virginia and I want to talk salad.
I’ve never really understood the whole side salad thing.
Have you?
When I order them in restaurants I always end up mixing it with the main course to make an eclectic but scrumptious mess.
Salad might be the last thing on your mind this weekend, but then you haven’t tried this BBQ Chickpea Salad with Creamy Hemp Heart Ranch yet.
Because if you had you wouldn’t be able to get over these flavors.
You’re going to love the mix of smoky sweet warm chickpeas with fresh raw chopped veg, all tied together with a creamy hemp heart ranch.
This recipe was inspired by a salad from “Salad Samurai” by Terry Hope Romero.
I love this book because it takes salad making to the next freakin’ level.
No “wimpy” salads can be found in this gem, friends.
Each page reveals a new protein packed salad with realistic serving sizes, unique flavors, and creative ingredients.
Basically, they make salads that are so much more than salads.
They’re MEALS.
Have you ever had BBQ chickpeas before?
I thought for the longest time that BBQ sauce was a really complicated thing to make.
Turns out that all you really need is a bit of tomato paste, maple syrup, and tamari to make a smoky sweet base.
Add in nooch for a subtle cheesy taste.
Crispy chickpeas pair per perfectly with the homemade BBQ sauce to take on the subtle sweetness.
Warning: If you taste test one or two from the pan, it’s impossible to stop. they’re like candy!
You know that a salad dressing has got to be pretty fantastic if I’m obsessed with it and it doesn’t require tahini as the first ingredient.
Yes friends, I’ve finally found a non-tahini based favorite!
If you follow me on Instagram, you probably see me sprinkle hemp hearts on everything.
They’re the perfect elegant flourish for any dish.
This protein powerhouse is also great blended into a dressing.
The result is a creamy light dip that is perfect for drizzling on all of your favorite summer bowls.
If you make this BBQ Chickpea Salad with Creamy Hemp Heart Ranch, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun summer salads, check out my Strawberry Herb Quinoa Salad with Zesty Lime Tahini or my Summer Beet Macro Bowl with Sweet Beet Tahini.
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XO Lauren
PrintBBQ Chickpea Salad with Creamy Hemp Heart Ranch
- Total Time: 40 mins
- Yield: 2 salads
- Diet: Vegan
Description
Salad bursting with smoky sweet flavors and veggie crunch. BBQ chickpeas piled on top of fresh raw vegetables with a creamy oil-free hemp heart ranch.
Ingredients
Bbq sauce
- 1 heaping TBSP tomato paste
- 2 tsp tamari lite
- 1 TBSP maple syrup
Bbq Chickpea Salad
- 1 15 oz can chickpeas, drained and rinsed
- avocado oil spray
- 1–2 TBSP nutritional yeast
- 6 cups mixed salad greens
- 1/4 small red onion, thinly sliced
- 1/2 pint cherry tomatoes, sliced in half
- 1/2 cup shredded carrots
- 1 avocado, diced
Hemp Heart Ranch
- 1/2 cup hemp hearts
- 1/2 cup water
- 2 TBSP nutritional yeast
- 2 TBSP fresh lemon juice
- 1/4 tsp garlic powder
- black pepper, to taste
- pinch Himalayan sea salt
Instructions
- Spray a nonstick skillet with avocado oil spray and heat on the stovetop over medium high heat.
- Once the skillet is warm, add ib the chickpeas and cook them for 5-6 minutes, until lightly browned and crispy.
- While the chickpeas are cooking, create your BBQ sauce by whisking together the tomato paste, tamari lite, and maple syrup.
- Once the chickpeas are browned, pour the sauce over them and stir well to coat. Reduce heat and continue to cook for 3-4 more minutes, until most the sauce is absorbed and the chickpeas are browning and sticky.
- Sprinkle nutritional yeast over chickpeas and lightly mix, then cover, turn off heat, and set aside.
- To make the creamy hemp heart ranch, add hemp seeds, water, nutritional yeast, lemon juice, garlic powder, black pepper, and Himalayan sea salt to a high speed blender and blend until smooth.
- To assemble the BBQ Chickpea Salad, divide mixed salad greens between two plates, then top with red onion, cherry tomatoes, shredded carrots, and avocado.
- Garnish with warm BBQ chickpeas on top and drizzle with creamy hemp heart ranch. Serve immediately.
- Store leftover salad and dressing ingredients separately in the fridge for 3-5 days and reassemble before sering.
Notes
Salad adapted from Smokehouse Chickpeas N’ Greens Salad from Salad Sumarai by Terry Hope Romero
Creamy Help Heart Ranch adapted from Oh She Glows
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Salad, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
EvolutionCBD
I’d like to try this recipe but may I know first whats the taste of the sauce with hemp? Does the hemp overpower the sauce or did it blend well?
Flora & Vino
Hey! The hemp isn’t overpowering at all– it blends seamlessly to create a creamy “ranch”. Try it!
XOXO Lauren