By Crissie Mergogey


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:

  1. Preheat oven to 375oF. Line a baking sheet with baking paper.
  2. 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.
  3. 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.
  4. To make the salad, mix together the lettuce, mushrooms, corn, cucumber and carrot in a large salad bowl.
  5. 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

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