Print

BBQ Chickpea and Potato Salad

Print Recipe

A hearty and delicious salad that combines smoky BBQ flavors with roasted potatoes and crunchy veggies, perfect for tailgates and summer gatherings.

Ingredients

Scale
  • 2 cups roasted potatoes
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup red onion, diced
  • 2 cups mixed crunchy veggies (like bell peppers and cucumbers)
  • 1/4 cup BBQ sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Chop your potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for about 25-30 minutes, or until they’re golden and crispy on the outside.
  2. While your potatoes are roasting, rinse and drain the canned chickpeas. Pat them dry with a paper towel to prevent any excess moisture.
  3. Dice the red onion, and chop your crunchy veggies.
  4. In a small bowl, combine the BBQ sauce with a tablespoon of olive oil, and season with a sprinkle of salt and pepper.
  5. Once your potatoes are out of the oven and slightly cooled, toss them in a large mixing bowl with the chickpeas, diced onion, and mixed veggies. Pour the BBQ dressing over the top, and gently mix until everything is well-coated.
  6. Always taste your dish before serving! You might want to tweak the seasoning or add a bit more BBQ sauce.
  7. For best results, let the salad chill in the fridge for about 30 minutes before serving.

Notes

This salad can be made ahead of time and is great for leftovers. The flavors improve after chilling in the fridge.

Nutrition

Keywords: salad, picnic, BBQ, chickpeas, vegetarian, summer, roasted potatoes

Find it online: https://hearthfulkitchen.com/bbq-chickpea-and-potato-salad/