MAIN DISH RECIPES

Southwestern Chickpea Salad with BBQ Dressing

Updated

A hearty main-dish salad of romaine, peppers, avocado and tomato topped with crunchy spice-roasted chickpeas, tortilla chips and a tangy homemade barbecue dressing.

Prep
20 min
Cook
40 min
Total
1 hr 15 min
Yield
2 main-dish servings (plus extra roasted chickpeas and dressing)
Illustration of Southwestern Chickpea Salad with BBQ Dressing

This salad is a classic from the KitchenSimplicity archive and a good answer to the question of how to make a bowl of greens feel like dinner. Crisp romaine carries Tex-Mex flavors: sweet bell pepper, creamy avocado, fresh tomato, a little jalapeño heat and broken tortilla chips for crunch. Oven-roasted chickpeas tossed in chili powder and cumin bring protein and a toasty bite.

The dressing is the part people remember. It is shaken together from pantry staples like cider vinegar, ketchup, brown sugar and Worcestershire, so it tastes like a smoky barbecue sauce without starting from a bottle. Both the chickpeas and the dressing make more than one salad needs, which means the next lunch is half done. It is an easy pick for warm evenings or packed lunches.

Tips

  • Store leftover roasted chickpeas in an airtight container at room temperature for 2 to 3 days, or freeze them; re-crisp thawed chickpeas under the broiler for a minute or two, watching closely.
  • The dressing keeps in the fridge for up to a week. Shake it well before using, and try the extra as a dip for chicken strips or raw vegetables.
  • Add the tortilla chips and dressing at the last minute so the chips stay crunchy, especially if packing the salad for lunch.
  • To keep the salad vegan or gluten-free, check the labels on your Worcestershire sauce, ketchup and tortilla chips.

Southwestern Chickpea Salad with BBQ Dressing

Prep
20 min
Cook
40 min
Total
1 hr 15 min
Yield
2 main-dish servings (plus extra roasted chickpeas and dressing)

Ingredients

  • For the spice-roasted chickpeas (makes about 3 cups):
  • 2 cans (15 to 19 oz each) chickpeas, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce
  • For the barbecue dressing:
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons ketchup
  • 2 tablespoons packed brown sugar
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon hot pepper sauce
  • For the salad:
  • 1 heart of romaine lettuce, chopped
  • 1/2 red bell pepper, sliced
  • 1 medium tomato, chopped or cut into wedges
  • 1/2 avocado, sliced
  • 1/2 jalapeño, seeded and thinly sliced
  • 1 green onion, chopped
  • 1 cup spice-roasted chickpeas (from above)
  • 1 cup lightly crushed tortilla chips
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish (optional)

Steps

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Tip the drained chickpeas onto a clean kitchen towel, cover with the other half of the towel and roll them gently until dry. Discard any loose skins; drier chickpeas roast up crispier.
  3. In a medium bowl, toss the chickpeas with the olive oil, chili powder, cumin, salt, garlic powder and hot sauce until evenly coated.
  4. Spread the chickpeas in a single layer on the prepared sheet. Roast for about 40 minutes, stirring once halfway, until deep golden and crunchy. Let them cool completely on the pan, about 15 minutes.
  5. While the chickpeas roast, make the dressing: put every dressing ingredient in a small jar, close the lid tightly and shake until smooth and well blended. (A small bowl and a whisk work too.) Chill until needed.
  6. Divide the chopped romaine between two bowls or plates, or use one large serving bowl.
  7. Arrange the bell pepper, tomato, avocado, jalapeño and green onion over the lettuce, then scatter on 1 cup of the roasted chickpeas and the crushed tortilla chips.
  8. Season lightly with salt and pepper. Shake the dressing again, drizzle it over the salad right before serving and toss. Garnish with cilantro if you like.

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