This BBQ Chickpea Salad is a delicious source of protein and nutrients that is sure to get you through the day. I pair it with my Homemade BBQ Sauce and a side of sweet potatoes for a satisfying meal full of flavor. You can use your favorite store-bought BBQ sauce if you don’t want to make your own.
You can’t go wrong with chickpeas. They are great to use as a protein base that takes on any flavor, much like chicken. With a bold barbecue sauce, this salad doesn’t even need dressing!
Is Chickpea Salad Healthy?
Chickpeas are a fantastic source of protein. When combined with a variety of vegetables such as corn, tomatoes and onion, this BBQ Chickpea Salad is rich in nutrients. The addition of avocado provides a healthy fat too.
Choosing a BBQ Sauce
Barbecue sauces can be tangy, spicy, sweet or any combination thereof. Any kind will work to coat your chickpeas. I love my own Homemade BBQ Sauce because I can control the ingredients and know exactly what’s in it. My version is sweet and tangy if you want to give it a try. It’s great to have on hand for a variety of recipes. This Spaghetti Squash BBQ Sandwich is one of my favorites.

How to Make BBQ Chickpea Salad
Ingredients
- 1 can Chickpeas (15 ounce can, drained and rinsed)
- 1/2 cup Barbecue Sauce
- 1 head Romaine (or lettuce of your choice, chopped)
- 1 can Black Beans (15 ounces, drained and rinsed)
- 1 Tomato (or premade Pico de Gallo)
- 2 Tbsps White Onion (diced)
- 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
- 1 can Corn (drained and rinsed)
- 1 cup Organic Salsa (divided)
- 2 Avocado (optional, diced)
Step 1 – Preheat
Preheat your oven to 350 degrees.
Step 2 – Prepare Chickpeas
Drain and rinse the chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.
Step 3 – Bake
Put the chickpeas in a pan and cover with barbecue sauce. Stir so they are covered evenly. Bake for 20 minutes.
Step 4 – Make Pico de Gallo
Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it’s not needed.
Step 5 – Assemble Salad
Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!
Additional Toppings
For added flavor, try topping the salad with cilantro, sliced jalapenos or lime wedges. It also taste great with sweet potatoes. I batch cook them at the beginning of the week. Then eat them as a side or mixed into the salad.
Storage
Refrigerate any leftovers in an airtight container for up to five days. To keep avocado from browning, dice just before serving.
More Plant-Based Recipes with Chickpeas
If you enjoyed this recipe, check out these other ideas using chickpeas:
- Sheet Pan Chickpea and Sweet Potato Tacos
- Flavor Packed Moroccan Chickpeas
- Chickpea Nuggets
- Oil-Free Hummus
- Plant-Based Mediterranean Bowl
- Roasted Red Pepper Hummus
- Instant Pot Chickpea and Rice Soup
BBQ Chickpea Salad

This refreshing take on salad features chickpeas flavored with your favorite barbecue sauce. The southwest flavors combine to create a fulfilling, plant-based meal perfect for lunch or dinner.
Ingredients
- 1 can Chickpeas (15 ounce can, drained and rinsed)
- 1/2 cup Barbecue Sauce
- 1 head Romaine (or lettuce of your choice, chopped)
- 1 can Black Beans (15 ounces, drained and rinsed)
- 1 Tomato (or premade Pico de Gallo)
- 2 Tbsps White Onion (diced)
- 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
- 1 can Corn (drained and rinsed)
- 1 cup Organic Salsa (divided)
- 2 Avocado (optional, diced)
Instructions
- Preheat oven to 350 degrees.
- Drain and rinse chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.
- Put the chickpeas in a pan and cover with barbeque sauce. Stir so they are covered evenly. Bake for 20 minutes.
- Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it's not needed.
- Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to 5 days. To keep the avocado from browning, dice just before serving.
- Additional Toppings: Add cilantro, sliced jalapenos, or lime wedges.
- Sweet Potatoes: This salad also tastes great with sweet potatoes. Bake them while batch cooking. Then add them as a side or mix them into the salad.