Bbq Chickpea and Potato Salad

veganricha.com

Roberta M

subheading: For the chickpeas and potatoes:

15- ounce ( 425.24 g) can chickpeas drained or 1 ½ cups cooked chickpeas, or use white beans or other beans instead

1 ½ cups ( 354.88 g) of peeled and cubed Yukon gold potatoes or other potatoes

½ cup ( 80 g) sliced red onion or more

subheading: For the seasoning:

2 teaspoons oil

2 teaspoons BBQ seasoning or use Cajun seasoning

½ teaspoon salt

subheading: For the rest of the salad:

½ cup ( 74.5 g) chopped tomatoes

½ cup ( 8 g) chopped cilantro

¼ to ½ cup ( 40 g) chopped red onion

½ cup ( 74.5 g) or more chopped bell peppers or cucumbers

1 ½ to 2 cups ( 108 g) of torn lettuce

subheading: For the dressing:

2 ½ tablespoons BBQ sauce of choice

1 tablespoon maple syrup

1 tablespoon lime juice

¼ teaspoon cayenne

¼ teaspoon ground cumin

¼ teaspoon or more salt

½ teaspoon garlic powder

subheading: For topping the salad:

½ cup ( 30 g) crackers or croutons or use seeds, such as hemp seeds or pumpkin seeds

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