BBQ Chickpea and Potato Salad

This BBQ chickpea and potato salad is the star of summer time! Roasted potatoes, chickpeas and onions high crunchy veggies, lettuce with a zesty BBQ dressing. Excellent for cookouts, potlucks, and picnics!

This can be a scrumptious, summery salad topped with heat, baked potatoes, chickpeas, and onions with some barbecue seasoning.  The onions caramelize within the oven together with all of these good spices.

Then, we toss them with some contemporary, crunchy veggies like lettuce, tomatoes, and extra pink onion. You may as well add in peppers and cucumber and toss all of it on this scrumptious, tangy barbecue sauce dressing.

Add some crunchy croutons or crackers, and serve. 

It’s refreshing, it’s satisfying, and it’s fast and simple to make! It simply wants one pan for baking and a bowl to combine every thing in.

Why You’ll Love BBQ Chickpea and Potato Salad

• hearty and wholesome
• a lot nice BBQ taste!
• crunchy veggies
• nut-free with soy-free, gluten-free choice

Extra hearty summer time salads

Recipe Card

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BBQ Chickpea and Potato Salad

This BBQ chickpea and potato salad is the star of summer time! Roasted potatoes and onions high crunchy veggies with a zesty BBQ dressing. Excellent for cookouts, potlucks, and picnics!

Prep Time20 minutes minutes

Prepare dinner Time30 minutes minutes

Whole Time50 minutes minutes

Course: man, Salad

Delicacies: American

Key phrase: bbq chickpea and potato salad

Servings: 4

Energy: 365kcal

Writer: Vegan Richa

Elements

For the chickpeas and potatoes:

• 15- ounce (425.24 g) can chickpeas drained or 1 1/2 cups cooked chickpeas, or use white beans or different beans as an alternative
• 1 1/2 cups (354.88 g) of peeled and cubed Yukon gold potatoes or different potatoes
• 1/2 cup (80 g) sliced pink onion or extra

For the seasoning:

• 2 teaspoons oil
• 2 teaspoons BBQ seasoning or use Cajun seasoning
• 1/2 teaspoon salt

For the remainder of the salad:

• 1/2 cup (74.5 g) chopped tomatoes
• 1/2 cup (8 g) chopped cilantro
• 1/4 to 1/2 cup (40 g) chopped pink onion
• 1/2 cup (74.5 g) or extra chopped bell peppers or cucumbers
• 1 1/2 to 2 cups (108 g) of torn lettuce

For the dressing:

• 2 1/2 tablespoons BBQ sauce of alternative
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1/4 teaspoon cayenne
• 1/4 teaspoon floor cumin
• 1/4 teaspoon or extra salt
• 1/2 teaspoon garlic powder

For topping the salad:

• 1/2 cup (30 g) crackers or croutons or use seeds, resembling hemp seeds or pumpkin seeds

Directions

• Preheat the oven to 400° F (204° C).

• Chop up the potatoes and onions, if you happen to haven’t already, and add them to an 8×10-inch or bigger baking dish. Add the chickpeas and oil, as effectively, and toss effectively to coat. Then, sprinkle within the BBQ seasoning and salt and toss effectively to coat. Bake for 25 to half-hour. After the primary quarter-hour, place a bit of parchment paper on high of the baking dish, in order that the potatoes prepare dinner sooner. You may as well stir the components at the moment.

• As soon as the potatoes are carried out to choice, take away the baking dish and let the chickpeas and potatoes cool a bit earlier than utilizing.

• Chop up the remainder of the greens, if you happen to haven’t already. In a small bowl, add all the dressing components and blend very well till the garlic and salt combine in. If the combination is just too thick, you may add in 1 to 2 teaspoons of water and blend within the dressing.

• In a big salad bowl, add all the crunchy components, then add the room temperature or heat chickpeas, potatoes, and onions. Toss effectively.

• Add an excellent serving to of the dressing and blend in. You wish to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss effectively to coat, then style and regulate taste by including extra salt, if wanted, or extra maple syrup to the salad. Then, sprinkle some croutons or crush the crackers and sprinkle everywhere in the salad, drizzle some extra of the dressing and serve.

Notes

 do-it-yourself BBQ seasoning, mix 1/2 teaspoon every of garlic powder, oregano/parsley, and floor mustard with 1/4 teaspoon every of onion powder, thyme, cayenne, salt, and celery seed and 1 teaspoon every smoked paprika and coconut sugar
Storage: Retailer the salad with out the croutons/crackers. You may retailer it with the dressing for as much as 2 days. In the event you’re storing the dressing individually, then you may retailer for as much as 3 days. Add the croutons or crackers simply earlier than serving.
Glutenfree choice: This recipe is nut-free and soy-free if you happen to use a soy-free BBQ sauce. It may be gluten-free, if you happen to use gluten-free crackers or croutons, or simply use some seeds because the crunchy topping as an alternative.

Diet

Diet Info

BBQ Chickpea and Potato Salad

Quantity Per Serving

Energy 365
Energy from Fats 63

% Every day Worth*

Fats 7g11%

Saturated Fats 1g6%

Sodium 636mg28%

Potassium 935mg27%

Carbohydrates 65g22%

Fiber 12g50%

Sugar 16g18%

Protein 13g26%

Vitamin A 1185IU24%

Vitamin C 50mg61%

Calcium 127mg13%

Iron 5mg28%

* % Every day Values are based mostly on a 2000 calorie eating regimen.

Elements and Substitutions

• roasted veggies – Chickpeas, potatoes, and onions roast up in BBQ seasoning. As an alternative of chickpeas, you should utilize white beans or different beans of your alternative.
• seasoning – You’re seasoning the potatoes and chickpeas with BBQ seasoning (use store-bought or make your personal!) together with slightly oil and salt.
• veggies – Tomato, cilantro, pink onion, bell pepper, and lettuce carry a number of freshness, taste, and crunch to this salad!
• BBQ dressing – BBQ sauce groups up with maple syrup, lime juice, cayenne pepper, cumin, salt, and garlic powder to make a easy however flavorful dressing!
• crackers or croutons – For topping. You should use gluten-free, if wanted, or substitute seeds, like hemp or pumpkin seeds as an alternative.

Ideas

• If you add the parchment paper to the baking pan after quarter-hour, give the potato combination a stir, so it is going to prepare dinner evenly.
• The BBQ chickpea and potato combination doesn’t should be utterly cool earlier than including to the veggies. You simply need it to chill to heat or room temperature, not piping sizzling.

How you can Make BBQ Chickpea and Potato Salad

Preheat the oven to 400° F (204° C).

Chop up the potatoes and onions, if you happen to haven’t already, and add them to an 8×10-inch or bigger baking dish. Add the chickpeas and oil, as effectively, and toss effectively to coat. Then, sprinkle within the BBQ seasoning and salt and toss effectively to coat.

Bake for 25 to half-hour. After the primary quarter-hour, place a bit of parchment paper on high of the baking dish, in order that the potatoes prepare dinner sooner. You may as well stir the components at the moment. 

As soon as the potatoes are carried out to choice, take away the baking dish and let the chickpeas and potatoes cool a bit earlier than utilizing. 

Chop up the remainder of the greens, if you happen to haven’t already.

In a small bowl, add all the dressing components and blend very well till the garlic and salt combine in. If the combination is just too thick, you may add in a single to 2 teaspoons of water and blend within the dressing. 

In a big salad bowl, add all the crunchy components, then add the room temperature or heat chickpeas, potatoes, and onions. Toss effectively. 

Add an excellent serving to of the dressing and blend in. You wish to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss effectively to coat, then style and regulate taste by including extra salt, if wanted, or extra maple syrup to the salad.

Then, sprinkle some croutons or crush some crackers and sprinkle everywhere in the salad, drizzle some extra of the dressing and serve.

Continuously Requested Questions