SERVES 2 TO 4
PREP TIME: 20 minutes (not including
time to make Avocado Ranch Dressing and
Pickled Red Cabbage & Onion Relish)
ACTIVE TIME: 15 minutes
3 cups cooked chickpeas (or two 15-ounce,
rinsed and drained)
2 tablespoons liquid aminos (use coconut
aminos to be soy-free)
⅔ cup vegan barbecue sauce (homemade or
store-bought)
1 large head romaine lettuce, chopped
1 cup shredded red cabbage
1 cup halved cherry tomatoes
1 cup sliced nectarines (or sliced peaches or
chopped mango)
½ cup grated carrot
Avocado Ranch Dressing
Toasted pepitas (pumpkin seeds)
Pickled Red Cabbage & Onion Relish
1. Heat a large shallow saucepan over
medium heat. Add the chick-peas and
liquid aminos and cook, stirring a couple of
times, until the liquid has been absorbed, 2
to 3 minutes.
2. Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and
caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the
sauce has thickened and caramelized again. Remove from the heat.
3. In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots.
Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the
pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in
the fridge for 3 to 4 days.
BBQ Chickpea Salad
