Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.
For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.
This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.
Jump to:
Ingredients
For the chickpeas:
- 1 can chickpeas, rinsed and drained
- 1/4 cup vegan bbq sauce
For the dressing:
- 5 Tablespoons tahini paste
- 3 Tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion poweder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- Pepper, to taste
- 1/4-1/3 cup water
For the salad:
- 1 head of romaine, chopped
- 1/2 cup frozen corn
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrot
- 1/2 cup chopped dill pickles
- 1/4 red onion, diced
- 1/2 avocado, diced
For this salad, I loaded it up with everything I would love on (or with!) and bbq burger – pickles, red onion, avocado. If you have a favorite topping, be sure to add it in here!
The tahini ranch dressing is just delightful. The recipe makes more than you’ll need for two salads. The extra is perfect as a veggie dip.
Directions
- In a skillet, add the frozen corn. Cook, stirring infrequently, until the corn is warmed through and charred on the outside. Remove to a bowl and cover.
- Add the chickpeas and BBQ sauce to the pan. Stir to coat and cook until warmed through.
- While the chickpeas cook, combine all dressing ingredients in a bowl and whisk.
- Toss together the lettuce, charred corn, cucumber, carrot, pickles, red onion, and avocado. Top with BBQ chickpeas and dressing.
This recipe would be great for meal prep. All of the cold veggies could be cut up and tossed together in advance. I would put the chickpeas and corn in separate containers so they could be reheated before serving. You’ll want to keep the dressing separate too, since you’ll make more than you need for two salads!
More Awesome, Meatless Salads
Meatless salads are my lunchtime staple for Lenten Fridays. Three of my favorites are Italian Chopped Salad, Roasted Sweet Potato Salad with Citrus-Curry Dressing, and Sweet Potato, Black Bean, and Quinoa Salad Jars. All are hearty enough to be a meal in themselves.
Berry Kiwi Salad with Sweet Balsamic Dressing always reminds me of brunch – I love it on the side with egg dishes. I usually pair Roasted Beet & Goat Cheese Salad with cheese and crackers for a Lenten Friday lunch. Peach Panzanella Salad is warm-weather favorite – usually with a smoothie!
Recipe
Vegan BBQ Chickpea Salad
Ingredients
For the chickpeas:
- 1 can chickpeas, rinsed and drained
- 1/4 cup vegan bbq sauce
For the dressing:
- 5 Tablespoons tahini paste
- 3 Tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion poweder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- Pepper, to taste
- 1/4-1/3 cup water
For the salad:
- 1 head of romaine, chopped
- 1/2 cup frozen corn
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrot
- 1/2 cup chopped dill pickles
- 1/4 red onion, diced
- 1/2 avocado, diced
Instructions
- In a skillet, add the frozen corn. Cook, stirring infrequently, until the corn is warmed through and charred on the outside. Remove to a bowl and cover.
- Add the chickpeas and BBQ sauce to the pan. Stir to coat and cook until warmed through.
- While the chickpeas cook, combine all dressing ingredients in a bowl and whisk.
- Toss together the lettuce, charred corn, cucumber, carrot, pickles, red onion, and avocado. Top with BBQ chickpeas and dressing.
Notes
Adapted from Running on Real Food
