Smoky Adobo Chickpea Salad
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 components
- 1 romaine heart, chopped or 1 bagged salad
- 1 cup frozen fire roasted corn
- 1 avocado, chopped
- 1 cup roasted frozen broccoli
Preparation
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 you are 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.
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.
Salad assembly
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.
