Bbq Chickpea Chopped Salad With Avocado Ranch - cooking recipe

Ingredients

15 ounces chickpeas
2/3 cup barbecue sauce
1 large romaine lettuce
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrot
2 -3 green onions
1 avocado
1 cup almond milk or 1 cup soymilk
3 tablespoons lemon juice (about 1 lemon)
2 teaspoons white wine vinegar
1 -2 garlic clove (I use 2)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
salt

Preparation

Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.