# Components:
→ Chickpeas
01 - 2 cups cooked chickpeas, drained and rinsed (about 1 can, 15 oz)
02 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if required)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped
→ Dressing
09 - 2 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper to taste
# Directions:
01 - Heat a nonstick skillet over medium heat. Combine chickpeas and BBQ sauce, stirring frequently until sauce thickens and coats chickpeas, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - Whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper in a small bowl until well combined.
04 - Add the cooled BBQ chickpeas to the bowl with vegetables. Pour dressing over all ingredients and toss gently to combine evenly.
05 - Taste the salad and adjust seasoning if needed. Serve immediately or chill for 30 minutes to deepen flavors.
