15 oz. can chickpeas
2/3 cup BBQ sauce
1 large head romaine
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrots
2-3 green onions
For The Avocado Ranch Dressing
1 cup almond or soy milk (plain, unsweetened)
3 Tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic (I use 2)
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Salt to taste
Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.