Smoky Adobo Chickpea Salad
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 tbsp tahini
- 2 tbsp favorite BBQ sauce
- Pinch of salt
- 3 tbsp tahini
- Juice of one lemon
- 1 tsp miso paste
- 1/2 tsp smoked paprika
- 2 tsp maple syrup
- 1 tsp mustard
- 1/2 tsp garlic powder
- 1/4 tsp adobo seasoning
- 4 tbsp water
- Salt and pepper to taste
- 1 romaine heart, chopped or 1 bagged salad
- 1 cup frozen fire roasted corn
- 1 avocado, chopped
- 1 cup roasted frozen broccoli
Dressing components
- BBQ Chickpeas
- 1/4 cup adobo tahini dressing
Preparation
Place all ingredients in a bowl and toss together to coat chickpeas evenly for BBQ Chickpeas.
Bake on lined baking sheet and place in the oven for 25 minutes.
If using an air fryer, place chickpeas in air fryer and bake at 370F for 15 minutes or until crunchy.
Remove chickpeas from oven and allow to completely cool.
In a small bowl, add all dressing ingredients and whisk until smooth.
Add more water 1 tablespoon at a time if you want to make the consistency thinner.
In a large bowl, add greens and top with half the dressing, then toss to coat all romaine leaves.
Toss in remaining ingredients plus remaining dressing and enjoy.
