Need some Monday Motivation? Try making this salad for lunch today! Chickpeas are the star of the show, baked and seasoned with a smoky and spicy BBQ flavor. This is a definite must-have during the heat of summer, but do we really need an excuse for a refreshing salad? Let’s make it!

BBQ Chickpea Salad

Makes 3-4 servings

• Salad:
• 1 bag spring green salad mix (or equivalent with desired mixed greens)
• 1 ripe vine tomato, chopped
• 1/2 large cucumber, peeled and chopped
• 1 red bell pepper, deseeded and chopped
• 1 carrot, chopped or shredded
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/4 red onion, sliced (optional)
• 3 medium radishes, sliced (optional)
• Juice of 1/2 lemon (optional)
• Dash of extra virgin olive oil (optional)
• Kosher salt and pepper to taste

1. Mix all ingredients into a large bowl and toss to combine.

• BBQ Chickpeas:
• 1 can chickpeas, rinsed and drained (or 1 3/4 cup home-cooked)
• 1 1/2 Tbsp olive oil
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tsp liquid smoke (Mesquite)
• 1/8 tsp pepper
• 1/2 tsp crushed red pepper (optional)

1. Preheat oven to 375°F.
2. In a large bowl, combine all ingredients and toss until chickpeas are evenly coated.
3. Spread chickpeas evenly over a silicone baking mat in a baking sheet pan.
4. Bake for 25-30 minutes, stirring chickpeas once during cooking.
5. Remove from oven and allow to cool for 10-15 minutes.
6. Top chickpeas over salad and enjoy!

Now I’m hungry! You can enjoy this salad with minimal dressing additions, such as lemon juice, olive oil, salt and pepper. Or you can add your favorite desired vegan ranch dressing, avocado dressing, or any other combination! Combine with 1 cup cooked brown rice or quinoa for a satisfying summer meal. Have a lovely day!