Description
This Southwest BBQ Summer Salad is packed with bold flavors, combining crispy toasted chickpeas, fresh summer veggies, and a smoky-sweet BBQ chipotle ranch dressing. It’s hearty, refreshing, and perfect for a light meal or side dish. The addition of crunchy tortilla chips and fresh dill takes this salad to the next level
Ingredients
Units
Scale
Toasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 2 tsp olive oil
Salad:
- 1/2 to 1 head romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 4 mini cucumbers, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel sweet corn, drained
- Toasted chickpeas from above
- 1/2 cup Stubb’s Sticky Sweet BBQ Sauce
- 1/2 to 3/4 cup chipotle ranch or southwest dressing
- 1 bunch fresh dill, finely chopped
- Salt & pepper to taste
- Crushed tortilla chips for garnish
Instructions
- Wash and dry all produce. Rinse and drain chickpeas, black beans, and corn.
- In a pan over medium-low heat, add chickpeas, olive oil, and seasonings. Toss and cook for about 8 minutes until fragrant and slightly crunchy.
- While the chickpeas cook, chop the lettuce, tomatoes, cucumbers, onion, and avocado into bite-sized pieces.
- Sprinkle salt over the sliced onion, wait 5 minutes, then rinse to reduce bitterness.
- In a large salad bowl, combine the chopped vegetables, black beans, corn, and toasted chickpeas.
- Drizzle in the BBQ sauce and chipotle ranch dressing. Start with a small amount, toss, and adjust to taste.
- Season with fresh chopped dill, salt, and pepper. Toss everything together until well mixed.
- Garnish with crushed tortilla chips and serve immediately.
Notes
- For a spicier kick, add extra chipotle seasoning or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 1 day (without tortilla chips).
- Swap romaine for mixed greens or iceberg lettuce for a crunchier texture.
- For a vegan version, use a dairy-free dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg