Vegan Bbq Chickpea Salad {Vegan} with Tahini Ranch

runningonrealfood.com

Katie Clark

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)

avocado (approx. ¼ to ½ a diced avocado per salad)

subheading: For the Tahini Ranch Dressing:

5 tbsp ( 75 g) tahini

3 tbsp lemon juice

½ tsp garlic powder

½ tsp onion powder

½ tsp sea salt

pepper, to taste

1 tsp dried dill or parsley, or 1 tbsp finely chopped fresh dill or parsley

3 to 6 tbsp water, start with 3 tbsp then slowly add more to reach desired consistency

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