BODi Recipes: Chickpea Summer Salad

This vegetarian, low-carb summer salad has delicious crispy BBQ chickpeas, fresh chopped veggies and a delicious creamy tahini ranch-style dressing, making it the perfect main or side salad for lunches, dinners or barbecues with friends and family!



2 cans of chickpeas, drained

1/2 cup barbecue sauce

Iceberg lettuce, chopped

1 can of corn

2 carrots, grated

1 red onion, diced

1 green onion, chopped

1 avocado, chopped

Coriander, if desired


For the Dressing:

1/4 cup tahini

1/4 cup lemon juice

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried herbs (ie. parsley, dill or basil)

1 tbsp apple cider vinegar



1. In a medium sized pan, simmer the chickpeas in the BBQ sauce over medium heat until it becomes thick and sticky, around 8-10 minutes

2. Whisk together the ingredients for the dressing and set aside. 

3. In a large serving plate or individual serving bowls, toss together the lettuce, carrot, onions, corn, avocado and herbs, and any other salad ingredients you like. Top with the chickpeas and drizzle with the tahini ranch dressing. Serve and enjoy!