BBQ Chickpea and Potato Salad

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

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

Then, we toss them with some fresh, crunchy veggies like lettuce, tomatoes, and more red onion. It’s also possible to add in peppers and cucumber and toss all of it on this delicious, tangy barbecue sauce dressing.

Add some crunchy croutons or crackers, and serve. 

It’s refreshing, it’s satisfying, and it’s quick and simple to make! It just needs one pan for baking and a bowl to combine every part in.

Why You’ll Love BBQ Chickpea and Potato Salad

• hearty and healthy
• a lot great BBQ flavor!
• crunchy veggies
• nut-free with soy-free, gluten-free option

More hearty summer salads

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BBQ Chickpea and Potato Salad

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

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: man, Salad

Cuisine: American

Keyword: bbq chickpea and potato salad

Servings: 4

Calories: 365kcal

Writer: Vegan Richa

Ingredients

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 other beans as a substitute
• 1 1/2 cups (354.88 g) of peeled and cubed Yukon gold potatoes or other potatoes
• 1/2 cup (80 g) sliced red onion or more

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 red onion
• 1/2 cup (74.5 g) or more 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 ground cumin
• 1/4 teaspoon or more salt
• 1/2 teaspoon garlic powder

For topping the salad:

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

Instructions

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

• Chop up the potatoes and onions, should you haven’t already, and add them to an 8×10-inch or larger baking dish. Add the chickpeas and oil, as well, and toss well to coat. Then, sprinkle within the BBQ seasoning and salt and toss well to coat. Bake for 25 to half-hour. After the primary quarter-hour, place a chunk of parchment paper on top of the baking dish, in order that the potatoes cook faster. It’s also possible to stir the ingredients at the moment.

• Once the potatoes are done to preference, remove the baking dish and let the chickpeas and potatoes cool a bit before using.

• Chop up the remainder of the vegetables, should you haven’t already. In a small bowl, add the entire dressing ingredients and blend very well until the garlic and salt mix in. If the mixture is just too thick, you possibly can add in 1 to 2 teaspoons of water and blend within the dressing.

• In a big salad bowl, add the entire crunchy ingredients, then add the room temperature or warm chickpeas, potatoes, and onions. Toss well.

• Add helping of the dressing and blend in. You wish to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss well to coat, then taste and adjust flavor by adding more salt, if needed, or more maple syrup to the salad. Then, sprinkle some croutons or crush the crackers and sprinkle everywhere in the salad, drizzle some more of the dressing and serve.

Notes

 homemade BBQ seasoning, mix 1/2 teaspoon each of garlic powder, oregano/parsley, and ground mustard with 1/4 teaspoon each of onion powder, thyme, cayenne, salt, and celery seed and 1 teaspoon each smoked paprika and coconut sugar
Storage: Store the salad without the croutons/crackers. You’ll be able to store it with the dressing for as much as 2 days. For those who’re storing the dressing individually, then you definitely can store for as much as 3 days. Add the croutons or crackers just before serving.
Glutenfree option: This recipe is nut-free and soy-free should you use a soy-free BBQ sauce. It will probably be gluten-free, should you use gluten-free crackers or croutons, or simply use some seeds because the crunchy topping as a substitute.

Nutrition

Nutrition Facts

BBQ Chickpea and Potato Salad

Amount Per Serving

Calories 365
Calories from Fat 63

% Every day Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 636mg28%

Potassium 935mg27%

Carbohydrates 65g22%

Fiber 12g50%

Sugar 16g18%

Protein 13g26%

Vitamin A 1185IU24%

Vitamin C 50mg61%

Calcium 127mg13%

Iron 5mg28%

* Percent Every day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• roasted veggies – Chickpeas, potatoes, and onions roast up in BBQ seasoning. As an alternative of chickpeas, you need to use white beans or other beans of your alternative.
• seasoning – You’re seasoning the potatoes and chickpeas with BBQ seasoning (use store-bought or make your personal!) together with a bit oil and salt.
• veggies – Tomato, cilantro, red onion, bell pepper, and lettuce bring plenty of freshness, flavor, and crunch to this salad!
• BBQ dressing – BBQ sauce teams up with maple syrup, lime juice, cayenne pepper, cumin, salt, and garlic powder to make a straightforward but flavorful dressing!
• crackers or croutons – For topping. You should utilize gluten-free, if needed, or substitute seeds, like hemp or pumpkin seeds as a substitute.

Suggestions

• Once you add the parchment paper to the baking pan after quarter-hour, give the potato mixture a stir, so it would cook evenly.
• The BBQ chickpea and potato mixture doesn’t should be completely cool before adding to the veggies. You only want it to chill to warm or room temperature, not piping hot.

How one can Make BBQ Chickpea and Potato Salad

Preheat the oven to 400° F (204° C).

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

Bake for 25 to half-hour. After the primary quarter-hour, place a chunk of parchment paper on top of the baking dish, in order that the potatoes cook faster. It’s also possible to stir the ingredients at the moment. 

Once the potatoes are done to preference, remove the baking dish and let the chickpeas and potatoes cool a bit before using. 

Chop up the remainder of the vegetables, should you haven’t already.

In a small bowl, add the entire dressing ingredients and blend very well until the garlic and salt mix in. If the mixture is just too thick, you possibly can add in a single to 2 teaspoons of water and blend within the dressing. 

In a big salad bowl, add the entire crunchy ingredients, then add the room temperature or warm chickpeas, potatoes, and onions. Toss well. 

Add helping of the dressing and blend in. You wish to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss well to coat, then taste and adjust flavor by adding more salt, if needed, or more maple syrup to the salad.

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

Incessantly Asked Questions