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Spicy BBQ Chickpea Salad

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This Spicy BBQ Chickpea Salad is everything you want in a quick 15 minute dish. It's filled with healthy ingredients, and it's gluten free, dairy free, plant based and totally oil-free! With each bite offering a mix of both spicy and tangy flavors, and both crunchy and creamy textures, it’s guaranteed to become a frequent favorite in your kitchen this spring.
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Chickpea and Avocado Salad

If you’re looking for a delicious salad but want to spend less time in the kitchen this spring and summer, then you’ve come to the right place! This 15 Minute Spicy BBQ Chickpea Salad is the answer. This salad recipe is the perfect meal for busy weeknights and is ideal for a week of meal prepping. Ready in just 15 minutes, this chickpea salad is a great choice for anyone looking to enjoy more free time in the fresh spring evenings with a satisfying, easy-to-prepare dinner. It’s packed with plant-based protein and layered with bold, tangy spices – truly a satiating salad that will be on repeat all season long. 

Ingredients for Chickpea Avocado Salad

Spicy BBQ Chickpea Ingredients

  • Chickpeas: The main ingredient of this high protein salad. Chickpeas are a great source of plant-based protein, fiber, and essential nutrients like iron and potassium. They provide a satisfying chewiness and are excellent at absorbing the flavors of the spices and sauce they’re cooked with. Don’t forget to save your aquafaba when draining your canned chickpeas; keep reading and you’ll learn why I love this ingredient!
  • Garlic Powder: Adds an aromatic flavor that deepens the savory notes of the chickpeas. Garlic is also known for its health benefits, including boosting immune function and reducing inflammation.
  • Paprika: Helps to create the sweet-smoky taste and vibrant color of the chickpeas, enhancing the overall visual appeal and depth of flavor in the salad.
  • BBQ Sauce: Provides the tangy, smoky base for the chickpeas, infusing them with a bold, rich flavor that’s characteristic of BBQ dishes. Try to choose a BBQ sauce that is not too sweet as having the ability to customize this with the maple syrup is ideal.
  • Sriracha: Optional but essential for adding a spicy kick to the chickpeas, elevating the heat and complexity of the flavors.
  • Coconut Aminos: Offers a slightly sweet, savory taste that complements the heat of the sriracha and the tanginess of the BBQ sauce, while being a soy free alternative to traditional soy sauce.
  • Maple Syrup: Optional for those who prefer a hint of sweetness to counterbalance the spice and tang, maple syrup can round out the flavors making them richer and more complex.

Salad Ingredients

  • Romaine Lettuce: Crisp and refreshing, romaine lettuce serves as a crunchy base for the salad, providing a wealth of dietary fiber, vitamin C, and vitamin K. You could also use iceberg, massaged kale, or mixed greens as your salads base.
  • Red Cabbage: Adds a crunchy texture and vibrant color to the salad.
  • Avocado: Rich and creamy, avocado introduces healthy fats, particularly oleic acid, which can help reduce inflammation and promote heart health. Try and make sure your avocado is not too soft/ripe and store them in the fridge to keep them fresh until right before use.
  • Cherry Tomatoes: Bursting with juiciness, these little tomatoes are not only refreshing but also a great source of vitamins and flavor!
  • Frozen Sweet Corn: Thawed to retain its sweet flavor and crisp texture, corn adds a pop of sweetness.
  • Pickled Onions: Introduce a tangy crunch to the salad, adding both flavor complexity and digestive benefits. Check out my tutorial on how to make quick pickled onions here.
  • Crushed Tortilla Chips: Totally optional, but this is a great way to add an extra crunch and make this recipe a heartier meal!


2 Ingredient Lime Crema

  • Plain, Unsweetened Dairy Free Yogurt: Acts as the creamy base for the lime crema, offering a tangy flavor that complements the rich, spicy elements of the salad, while being a great source of calcium and protein.
  • Lime Juice: Adds a zesty freshness to the crema, enhancing the other ingredients with its citrusy brightness and providing vitamin C, which is essential for immune health.

What to Do With Chickpea Water

Before we jump into crafting our mouth-watering Chickpea and Avocado Salad I want to take a moment to talk to you about Aquafaba! Chances are, you’ve been pouring this liquid gold down the drain, but this versatile and somewhat miraculous substance is nothing to throw out! At first blush, you’ll know it as simply the liquid left over from cooked chickpeas. But dig deeper and you’ll realize it’s rich in proteins and starches, and has properties similar to egg whites, making it an incredible vegan substitute in numerous recipes.

Saving Aquafaba

To make the most of aquafaba, always think ahead. Whenever you drain a can of chickpeas, instead of letting the liquid go down the drain, save it! Pour it into an ice cube tray to freeze for future use. Each cube is roughly equivalent to one tablespoon, making it easy to portion out for recipes. You can also store aquafaba in the refrigerator in an airtight container for up to a week.

Using Aquafaba in Recipes

  • Salad Dressings: Mix aquafaba with extra virgin olive oil, vinegar, and your choice of seasonings to create creamy, fluffy dressings. For example, last week’s Vegan Niçoise Salad featured a dressing that used aquafaba to achieve a creamy, tangy, flavorful vinaigrette with herbs, champagne vinegar and lemon.
  • Desserts and Baking: Substitute aquafaba for eggs in recipes like cookies, and cakes. Whip it until it’s stiff and glossy for an excellent base in desserts that need a light, airy consistency.
  • Whipped Cream: Whip chilled aquafaba with a bit of sugar and vanilla for a delightful vegan whipped cream. It’s perfect atop desserts or fruit salads.
  • Cocktails: Use aquafaba as a substitute for egg whites in cocktails like the Sumo Citrus Gin Fizz. It provides the same frothy texture without using eggs.

How to Make Chickpea Avocado Salad

Begin by heating a large cast iron skillet over medium heat. Add the drained chickpeas to the skillet, sprinkling them with garlic powder, paprika, and sea salt. Stir the chickpeas around the skillet to ensure they are evenly coated with the spices, setting the stage for them to soak up the flavors.

Next, pour in the BBQ sauce, sriracha, and coconut aminos over the seasoned chickpeas. If you prefer a touch of sweetness, add maple syrup at this point. Mix everything well to combine the ingredients thoroughly, then reduce the heat to low. Allow the chickpeas to gently simmer for about 5-10 minutes, stirring occasionally, so the flavors come together and the chickpeas become nicely glazed and aromatic.

While the chickpeas are simmering, prepare the lime crema. In a small bowl, combine the plain, unsweetened dairy free yogurt with the juice of one lime. Stir these together until you achieve a smooth, creamy consistency. This tangy crema will add a refreshing zing to the salad.

To assemble the salad, take a large serving bowl and add finely chopped romaine lettuce, shredded red cabbage, sliced avocado, halved cherry tomatoes, thawed sweet corn, and pickled onions.

Top these fresh ingredients with the spicy BBQ chickpeas, ensuring they are evenly distributed across the greens. Finally, drizzle the entire salad with the lime crema. Serve immediately and enjoy this vibrant, flavorful Chickpea and Avocado Salad that’s perfect for a quick and satisfying meal.

What To Serve With This Chickpea Avocado Salad 

This versatile salad is a wonderful stand alone meal, but if you’re looking to serve a crowd, it pairs wonderfully with these vegan BBQ recipes:

Grilled Veggie Skewers

Grilled Tofu and Poblano Relish

Chicken of the Woods Burger

Tips for Avocado Chickpea Salad

  • Use Ripe but Firm Avocados: The texture of the avocado is important for this salad. Choose avocados that are ripe enough to be flavorful and creamy but still firm enough to hold their shape in the salad. If the avocados are too ripe, they will mush into the salad when tossed, losing their distinct, buttery texture.
  • Dress the Salad Right Before Serving: To keep the ingredients fresh and crisp, assemble the salad and add the dressing just before you’re ready to serve. This ensures that the romaine lettuce and other vegetables don’t wilt or get soggy from sitting in the dressing for too long. If you’re planning to use this salad for meal prep, consider storing the dressing separately and only adding it to each serving as needed.
  • Experiment With Additional Toppings: If you’re a topping fanatic feel free to experiment with other toppings such as shredded carrots, sauteed mushrooms, sliced cucumber, or crushed tortilla chips!

How to Meal Prep the Chickpea Avocado Salad

  • Prepare the Salad Components: Drain the chickpeas, chop the romaine lettuce, shred the red cabbage, and slice the cherry tomatoes. Distribute all of the ingredients between 4 airtight containers in the refrigerator. Keep The pickled onions in their respective jar until you’re ready to assemble the salad.
  • Dressing Prep: Mix the ingredients for the lime crema—dairy-free yogurt and lime juice—and whisk until smooth. Store the dressing in a separate small container in the fridge. Keeping the dressing separate until the moment of serving will keep the salad components fresh and crisp.
  • Last-Minute Additions: Wait to cut the avocado until right before serving to prevent browning. Avocados tend to oxidize and lose their green color when exposed to air for too long. If you’re bringing the salad to work or consuming it later, pack a whole avocado and a knife to quickly add fresh avocado to your salad.
  • Assembling the Salad: When ready to eat, top your pre-portioned salads with freshly sliced avocado, pickled onions and a drizzle of the lime crema. Give it a gentle toss to mix all the flavors.

Why You’ll Love This Chickpea Avocado Salad

It’s not just the ease of preparation of this chickpea and avocado salad that will win you over, but the explosion of flavors. Feel free to experiment with ingredients and all the seasoning options from the crema dressing to the zesty BBQ chickpeas. The fact that this salad comes together in 15 minutes and can happily meal prep you for an entire week is the cherry on top! Who doesn’t love a satisfying, high protein, vegan salad that saves you time in the kitchen and keeps you full for hours?!

If you enjoyed this Spicy BBQ Chickpea Salad be sure to check out these other recipes and let me know what you think by leaving a short review below!

Sweet Corn Avocado Salad

Lemon Poppyseed Pasta Salad

Chickpea Curry Layered Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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15 Minute Spicy BBQ Chickpea Salad

Jackie Akerberg
This Spicy BBQ Chickpea Salad is the ultimate solution for a healthy meal on hectic weeknights! Packed with plant-based goodness and bursting with sweet, tangy barbecue sauce and fiery spices, this bowl is a culinary adventure waiting to happen. In just 15 minutes, you'll be savoring a hearty, grain-free, gluten-free masterpiece that's effortless to prepare and totally delicious. With no oil in sight, it's a guilt-free meal that promises to tantalize your taste buds and making this recipe again and again.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Dinner, lunch, Main Course, Meal Prep, Salad
Cuisine American, vegan
Servings 4

Equipment

  • stove

Ingredients
  

Spicy BBQ Chickpeas Ingredients

  • 14 oz can chickpeas drained
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp sea salt
  • ⅔ cup BBQ sauce more, if desired
  • 1 tbsp sriracha
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup optional, depending on taste of BBQ sauce

Salad Ingredients

  • 1 large head romaine lettuce finely chopped
  • 1 cup red cabbage shredded
  • 1 avocado sliced
  • 2 cups cherry tomatoes halved
  • 1 cup frozen sweet corn thawed
  • ¼ cup pickled onions
  • tortilla strips, or crushed tortilla chips optional

Lime Crema Ingredients

  • ½ cup plain unsweetened dairy-free yogurt
  • 1 lime juiced

Instructions
 

  • Preheat a large cast iron skillet over medium heat. Add the chickpeas and season with spices, stirring to evenly coat. Pour in the bbq sauce, sriracha, coconut aminos, and optional maple syrup. Stir to combine and reduce heat to low, bringing to a gentle simmer. Let cook for 5-10 minutes, stirring occasionally.
  • Meanwhile, stir together the yogurt and lime juice.
  • Add all ingredients to serving bowls and top with the cooked chickpeas. Drizzle with the lime crema and top with optional tortilla strips! Enjoy!
Keyword 15 minutes or less, creamy vegan, dairy fee, easy salad recipe, gluten free, meal prep, oil free, plant based, vegan crema
Tried this recipe?Let us know how it was!
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4 Responses

  1. 5 stars
    This recipe was so delicious and quick to make – win, win! So many flavors – will be making this on repeat especially headed into summer. I assembled mine similarly to how beautifully Jackie did and almost didn’t want to then mix it all together, but decided to in order to maximize the flavor experience in each bite. Will be great for meal prep as well.

    Reply

  2. 5 stars
    This salad was definitely quick to make and even better, full of flavor! I admit, I assembled mine to looks beautiful similar to Jackie’s and didn’t want to mix it all together to eat it, but found it easier to get the best mix of flavors in every bite. This will be a weekly meal especially headed into summer. Great meal prep recipe!

    Reply

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