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Ingredients
  • subheading: For the BBQ Chickpeas:
  • 2 15 oz. cans chickpeas, drained and rinsed ( 3 cups, 495 g)
  • ½ cup bbq sauce ( 120 mL)
  • subheading: For the Salad:
  • lettuce (2 big handfuls per salad)
  • corn (approx. ¼ to ½ cup per salad)
  • grated carrot (approx. ½ a carrot per salad)
  • diced red onion (a few tbsp per salad)
  • chopped green onion (a few tbsp per salad)
  • chopped fresh cilantro (approx. ½ cup very lightly packed per salad)
  • subheading: For the Ranch Dressing:
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 1 tsp garlic powder
  • 1 tsp  onion powder
  • ½ tsp each dried dill and dried parsley (if you’re missing either, no big deal. Dried basil also works well.)
  • 1 tbsp apple cider vinegar
  • 1 to 2 tbsp water to adjust thickness, or more to desired consistency
Steps
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