# Components:
→ Chickpeas
01 - 1 can (15 oz) cooked chickpeas, drained and rinsed
02 - 1/2 cup BBQ sauce (vegan and gluten-free if required)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 cup bell pepper (red or yellow), diced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh cilantro or parsley, chopped
→ Dressing
09 - 2 tbsp olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp maple syrup
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper to taste
# Method:
01 - In a nonstick skillet over medium heat, combine chickpeas and BBQ sauce. Cook, stirring often, until sauce thickens and coats the chickpeas, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, shredded carrots, and chopped herbs.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, smoked paprika, salt, and black pepper until emulsified.
04 - Add the cooled BBQ chickpeas to the vegetable mixture. Pour dressing over all ingredients and toss gently to combine evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.
