BBQ CHICKPEA SALAD
SERVES 2 TO 4 PORTIONS
3 cups cooked chickpeas (or two 15 oz., rinsed and drained)
2 tbsp. liquid aminos (use coconut aminos to be soy-free)
2/3 cup vegan barbecue sauce (homemade or store-bought)
1 large head romaine lettuce, chopped
1 cup shredded red cabbage
1 cup halved cherry tomatoes
1 cup sliced nectarines (or sliced peaches or chopped mango)
1/2 cup grated carrot
Avocado Ranch Dressing
Toasted pepitas (pumpkin seeds)
Pickled Red Cabbage & Onion Relish
NUTRITIONAL VALUES
Calories: 762kcal
Fat: 12.3g (1.3g S.Fat)
Carbs: 129.3g
Protein: 39.5g
Sugar: 26.7g
Sodium: 65mg
METHOD
Melt butter in a large shallow saucepan over medium heat. Cook, stirring occasionally, until the liquid has been absorbed by the chickpeas and liquid aminos, 2 to 3 minutes.
Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.
Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day
Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.
Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day
