BBQ Chickpea Tangy Salad

# What You'll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed (approximately 1 can, 15 oz)

02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)

→ Vegetables

03 - 1 cup cherry tomatoes, halved

04 - 1 cup cucumber, diced

05 - 1/2 medium red onion, finely chopped

06 - 1 cup diced bell pepper (red or yellow)

07 - 1/2 cup shredded carrots

08 - 1/4 cup chopped fresh cilantro or parsley

→ Dressing

09 - 2 tablespoons olive oil

10 - 1 tablespoon apple cider vinegar

11 - 1 tablespoon lemon juice

12 - 1 teaspoon maple syrup

13 - 1/2 teaspoon smoked paprika

14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Cook, stirring frequently, until the sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.

02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.

03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.

04 - Add the cooled BBQ chickpeas to the vegetable mixture. Pour the dressing over all and toss gently to combine.

05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Suggestions:

01 -

It comes together in under half an hour and tastes even better after sitting in the fridge for a bit.
The BBQ chickpeas give you that satisfying smoky flavor without firing up a grill.
You can toss it over greens, stuff it in pita, or eat it straight from the bowl with a fork.

02 -

Let the BBQ chickpeas cool before adding them or they'll wilt the vegetables and turn everything sad and limp.
Don't skip tasting the dressing before you pour it, a little tweak now saves you from a bland salad later.

03 -