Smoky Adobo Chickpea Salad
Ingredients
Bbq chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tablespoon tahini
- 2 tablespoons favorite BBQ sauce
- Pinch of salt
Adobo tahini dressing
- 3 tablespoons tahini
- Juice of one lemon
- 1 teaspoon miso paste
- 1/2 teaspoon smoked paprika
- 2 teaspoons maple syrup
- 1 teaspoon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon adobo seasoning
- 4 tablespoons water
- Salt and pepper to taste
Salad components
- 1 romaine heart, chopped or 1 bagged salad
- BBQ Chickpeas
- 1 cup frozen fire roasted corn
- 1 avocado, chopped
- 1 cup roasted frozen broccoli
- 1/4 cup adobo tahini dressing
Preparation
Prepare bbq chickpeas
Place all ingredients in a bowl and toss together to coat chickpeas evenly.
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.
Make adobo tahini dressing
In a small bowl add in all dressing ingredients and whisk until smooth.
Add more water 1 tablespoon at a time if you want to make the consistency a little thinner to your liking.
Assemble salad
In a large bowl add greens and top with half the dressing.
Toss to coat all romaine leaves.
Toss in remaining ingredients plus remaining dressing and toss to coat again.
Serve as desired.
