½ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1½ 15-oz. cans no-salt-added chickpeas, rinsed and drained (2¼ cups)
2 tablespoons lime juice
6 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1 cup fresh sweet corn kernels (from 2 ears)
2 cups cooled cooked tricolor quinoa
½ cup chopped red bell pepper
¼ cup chopped red onion
1 avocado, halved, seeded, and peeled
2 tablespoons chopped fresh parsley
⅓ to ½ cup unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste
Recipe Description
To make BBQ Spice Blend, stir together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dry mustard, ½ teaspoon freshly ground black pepper, the cumin, brown sugar, cayenne pepper, and cinnamon in a small bowl. Store in an airtight container. Makes about 3 tablespoons.
For BBQ chickpeas, preheat an air fryer to 360°F. In a medium bowl toss together chickpeas, 1 tablespoon of BBQ Spice Blend, and 1 tablespoon lime juice. Place half in air fryer. Air-fry 10 to 15 minutes or until browned and crisp, stirring occasionally. Transfer to a rimmed baking sheet to cool. Repeat with remaining chickpeas.
In a bowl combine romaine lettuce and the next five ingredients (through red onion). In a blender combine the remaining 1 tablespoon lime juice, the avocado, parsley, remaining ½ teaspoon each of garlic powder, onion powder, and dry mustard, and remaining ⅛ teaspoon paprika. Cover and blend until smooth, gradually adding milk to reach drizzling consistency. Drizzle over salad; toss to coat. Season salad with salt and black pepper. Top with chickpeas.
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