This Gluten Free Vegan BBQ Chickpea Salad Recipe fills the tummies of 2 to 4 people.
Delicious! This vegan BBQ salad is a great switch up from the norm! The prep time for this meal is 25 min. and the cook time is 15 minutes of active cook time and 15 minutes of inactive time.
Ingredients below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:
- 3 cups cooked chickpeas
- 2 tbsp. of coconut aminos
- ⅔ cup of vegan BBQ sauce
- 1 lg. head of romaine lettuce, chopped
- 1 cup of red cabbage, shredded
- 1 cup of cherry tomatoes, halved
- 1 cup of sliced nectarines
- ½ of a cup of grated carrots
- Avocado ranch dressing
- Toasted pumpkin seeds
- Pickled red cabbage & onion relish
Instructions below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:
Heat a large shallow saucepan over medium heat. Add the chick-peas and coconut aminos and cook, stirring a couple of times, until the liquid has been absorbed, 2 to 3 minutes.
Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the sauce has thickened and caramelized again. Remove from the heat.
In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots. Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in the fridge for 3 to 4 days.
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