BBQ Ranch Chickpea Kale Salad
This BBQ Ranch Chickpea Kale Salad is a decadent yet nourishing salad that brings restaurant-style flavors to your home! Filled with flavor, greens, and tangy BBQ chickpeas.
Servings: 2 people
Ingredients
- 3/4 to 1 bunch kale de-stemmed and chopped into bite-sized pieces
- 1 15 oz. can chickpeas drained, rinsed and dried with a kitchen towel
- Oil, salt, garlic powder, cumin, chili powder for roasting
- 1/2 of a seedless cucumber thinly sliced
- 1 to 2 tsp nutritional yeast for serving optional
BBQ Sauce
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1 tsp vegan worcestershire sauce
- 3/4 tsp onion powder
- 3/4 tsp chili powder
- 1 tsp agave
- 1 tbsp water
- 1/2 tbsp white vinegar
Dijon Ranch
- 1/4 cup vegan mayo
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1 tbsp agave
- Juice of 1/2 to 1 lemon to taste
Instructions
- Preheat oven to 400 degrees F. Place the chickpeas on a baking try and sprinkle with a bit of oil and the salt, garlic powder, cumin and chili powder. Toss and bake for 15 minutes.
- Place the de-stemmed and chopped kale in a large bowl. Make sure leaves are quite dry / remove excess water. Drizzle bit of oil on kale leaves. Massage leaves to soften.
- In small saucepan, add all BBQ Sauce ingredients. Whisk together, cook over medium heat at gentle simmer for 5-7 min until it thickens a bit. Separately, in a small bowl, whisk together Dijon Ranch ingredients.
- When chickpeas are done roasting, add them to pan with the finished BBQ Sauce, toss. Let mixture cool a bit before adding to kale.
- Add some dressing to the salad and sliced cucumbers, toss, top with the bbq chickpeas and sprinkle with nutritional yeast if desired. Drizzle more dressing on if you like.