Running on Real Food · by Deryn Macey★ 4.8 (29)
Vegan BBQ Chickpea Salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 27%
CARBS 54G54% OF CAL
11G FIBER19G SUGAR24G OTHER
FAT 16G37% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan salad loaded with chickpeas, avocado, corn, and fresh vegetables tossed in a tangy tahini-based dressing. Quick and satisfying for healthy weeknight meals.
mainamericansaladbeans♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 15 oz. cans chickpeas (drained and rinsed (3 cups, 495 g))
- 1/2 cup bbq sauce (120 mL)
- lettuce (2 big handfuls per salad)
- corn (approx. 1/4-1/2 cup per salad)
- grated carrot (approx. 1/2 a carrot per salad)
- diced red onion (a few tbsp per salad)
- chopped green onion (a few tbsp per salad)
- chopped fresh cilantro (approx. 1/2 cup very lightly packed per salad)
- avocado (approx. 1/4-1/2 a diced avocado per salad)
- 5 tbsp tahini (75 g )
- 3 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- pepper (to taste)
- 1 tsp dried dill or parsley (or 1 tbsp finely chopped fresh dill or parsley)
- 3-6 tbsp water (start with 3 tbsp then slowly add more to reach desired consistency)
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 27%
CARBS 54G54% OF CAL
11G FIBER19G SUGAR24G OTHER
FAT 16G37% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 643mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.