By Crissie Mergogey
Ingredients:
For BBQ chickpeas
- 1 cup chickpeas
- 1/3 cup BBQ sauce
For the low-fat ranch dressing
- 1 cup tofu (soft, but not silken)
- 2 tsp nutritional yeast
- 1 tsp maple or agave syrup
- 1/2 tsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp ground coriander
- 1/8 tsp pepper
- 1 tsp minced fresh dill
For Salad
- 2 heads romaine lettuce, chopped
- 1/2 cup chopped mushrooms
- 1/2 cup corn
- 1 cucumber, chopped
- 1 carrot, shredded
- 1/3 cup low-fat ranch dressing recipe, or store bought ranch dressing
How to make it:
- Preheat oven to 375oF. Line a baking sheet with baking paper.
- In a bowl, combine the chickpeas and the BBQ sauce, mix well. Place the chickpeas on the lined baking sheet and bake for 15 minutes.
- Make the low-fat ranch dressing by combining all the dressing ingredients, except the dill, in a high speed blender or small food processor. Blend until smooth and creamy. Transfer to a jar and stir in the dill until well combined.
- To make the salad, mix together the lettuce, mushrooms, corn, cucumber and carrot in a large salad bowl.
- Add the BBQ chickpeas to the salad and top with the ranch dressing or serve with dressing on the side.
Serves 4 as a side