BBQ Chickpea Salad

Looking for a taste of summer without all the guilt? BBQ Chickpeas will satisfy the most die hard vegan as well as the most devout carnivores. Special thanks to Fair Weather Farm for producing the gorgeous spring salad mix! Seasonal ingredients are a great and healthy way to inspire any cook in the kitchen. So join the CSA here:


2 servings of FWF Spring Salad Mix

2 hard boiled FWF Free Range eggs, diced

1 tomato, chopped

1/2 cuke, sliced

1/2 cup frozen sweet peas, thawed

1 cup BBQ Chickpeas, recipe follows

1-2 tablespoons Ranch or dressing of choice


Toss the FWF spring salad mix lightly with ranch or dressing of choice. Add remaining ingredients and additional dressing if desired. Enjoy immediately.

BBQ Chickpeas

1 can organic chickpeas

2 tablespoons EVOO

2 tablespoons Southeast Texas, Stubb’s Spicy or BBQ sauce of your choice

Smoked or Kosher Salt


Method: Preheat oven to 350 degrees. Drain and rinse the chickpeas in a colander. Set aside. In a mixing bowl, mix the EVOO, BBQ sauce, smoked salt and pepper. Toss in the chickpeas and mix well. Pour chickpeas on a foil lined sheet tray and roast in the oven 15 to 20 minutes. Remove chickpeas and allow to cool. Add chickpeas to a mixing bow, drizzle with additional EVOO if needed and adjust seasoning. Cover the sheet tray with a fresh piece of foil, return chickpeas to the oven and bake an additional 15 minutes or until chickpeas are crisp. Toss cooled chickpeas onto a salad, add to a wrap, or blend into a BBQ hummus and serve with raw veggies.

Southeast Texas BBQ Sauce

8 oz can organic tomato sauce, or 8 oz fresh tomato sauce

5 tablespoons dark brown sugar

2 tablespoons white vinegar

2 tablespoons Tabasco, or hot sauce of choice

1/4 cup organic yellow mustard

Salt and a generous amount of fresh cracked black pepper, the more the better

Method: In a mixing bowl, mix all ingredients until well combined. Taste and adjust salt per taste. Serve immediately or marry in fridge at least 30 minutes to intensify the flavor.


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