Bbq Chickpea Salad with Adobo Tahini Dressing
Ingredients
Bbq chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp tahini
- 2 tbsp favorite BBQ sauce
- Pinch of salt
Adobo tahini dressing
- 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
Salad
- 1 romaine heart, chopped or 1 bagged salad
- BBQ Chickpeas (prepared)
- 1 cup frozen fire roasted corn
- 1 avocado, chopped
- 1 cup roasted frozen broccoli
- 1/4 cup adobo tahini dressing (prepared)
Preparation
Bbq chickpeas
Place all ingredients in a bowl and toss together to coat chickpeas evenly.
Bake on a lined baking sheet in the oven for 25 minutes.
If using an air fryer, cook at 370F for 15 minutes or until crunchy.
Remove chickpeas from the oven and allow to cool completely.
Adobo tahini dressing
In a small bowl, add all dressing ingredients and whisk until smooth.
Add more water 1 tablespoon at a time if you want a thinner consistency.
Salad
In a large bowl, add the greens and top with half of the dressing.
Toss to coat all the romaine leaves.
Add the remaining ingredients and the rest of the dressing, then toss again to coat.
Serve as desired.
