5 from 18 votes
BBQ Chickpea and Potato Salad
The BBQ Chickpea and Potato Salad combines roasted potatoes and chickpeas seasoned with BBQ spices with fresh vegetables like tomato, cilantro, onion, and bell pepper. Tossed in a tangy, spiced BBQ-maple-lime dressing and topped with crunchy crackers or seeds, it offers smoky, sweet, and fresh flavors in a hearty salad.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
365 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the chickpeas and potatoes:
- 15- ounce chickpeas drained or 1 1/2 cups cooked chickpeas, or use white beans or other beans instead, canned
- 1 1/2 cups potato or other potatoes, peeled and cubed, Yukon gold variety
- 1/2 cup red onion or more, sliced
For the seasoning:
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 teaspoons BBQ seasoning or use Cajun seasoning
- 1/2 teaspoon salt
For the rest of the salad:
- 1/2 cup tomato chopped
- 1/2 cup cilantro chopped
- 1/4 to 1/2 cup onion red, chopped
- 1/2 cup bell pepper or cucumbers, chopped, or more
- 1 1/2 to 2 cups lettuce torn
For the dressing:
- 2 1/2 tablespoons BBQ sauce of choice
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin ground
- 1/4 teaspoon salt or more
- 1/2 teaspoon garlic powder
For topping the salad:
- 1/2 cup crackers or croutons or use seeds, such as hemp seeds or pumpkin seeds
Instructions
- Preheat the oven to 400° F (204° C).
- Chop up the potatoes and onions, if you haven't already, and add them to an 8x10-inch or larger baking dish. Add the chickpeas and oil, as well, and toss well to coat. Then, sprinkle in the BBQ seasoning and salt and toss well to coat. Bake for 25 to 30 minutes. After the first 15 minutes, place a piece of parchment paper on top of the baking dish, so that the potatoes cook faster. You can also stir the ingredients at that time.
- 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 rest of the vegetables, if you haven't already. In a small bowl, add all of the dressing ingredients and mix really well until the garlic and salt mix in. If the mixture is too thick, you can add in 1 to 2 teaspoons of water and mix in the dressing.
- In a large salad bowl, add all of the crunchy ingredients, then add the room temperature or warm chickpeas, potatoes, and onions. Toss well.
- Add a good helping of the dressing and mix in. You want 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 all over the salad, drizzle some more of the dressing and serve.
Cup of Yum
Notes
- Prepare homemade BBQ seasoning by combining specific spices for a tailored flavor.
- Store the salad separately from crackers or croutons to keep them crisp; add just before serving.
- The salad with dressing keeps up to 2 days; if dressing stored separately, keep up to 3 days refrigerated.
- Use gluten-free crackers or seeds if a gluten-free version is needed.
- This recipe is naturally nut-free and soy-free when using soy-free BBQ sauce.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
65g
(22%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
636mg
(27%)
Potassium
935mg
(20%)
Fiber
12g
(48%)
Sugar
16g
(32%)
Vitamin A
1185IU
(24%)
Vitamin C
50mg
(56%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 636mg | 27% |
| Potassium | 935mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 50mg | 56% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.