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close-up of BBQ chickpea and potato salad in the serving bowl
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5 from 12 votes

BBQ Chickpea and Potato Salad

This BBQ chickpea and potato salad is the star of summer! Roasted potatoes and onions top crunchy veggies with a zesty BBQ dressing. Perfect for cookouts, potlucks, and picnics!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: man, Salad
Cuisine: American
Keyword: bbq chickpea and potato salad
Servings: 4
Author: Vegan Richa

Ingredients

For the chickpeas and potatoes:

  • 15- ounce can chickpeas drained or 1 1/2 cups cooked chickpeas, or use white beans or other beans instead
  • 1 1/2 cups of peeled and cubed Yukon gold potatoes or other potatoes
  • 1/2 cup sliced red onion or more

For the seasoning:

  • 2 teaspoons oil
  • 2 teaspoons BBQ seasoning or use Cajun seasoning
  • 1/2 teaspoon salt

For the rest of the salad:

  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped cilantro
  • 1/4 to 1/2 cup chopped red onion
  • 1/2 cup or more chopped bell peppers or cucumbers
  • 1 1/2 to 2 cups of torn lettuce

For the dressing:

  • 2 1/2 tablespoons BBQ sauce of choice
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon or more salt
  • 1/2 teaspoon garlic powder

For topping the salad:

  • 1/2 cup crackers or croutons or use seeds, such as hemp seeds or pumpkin seeds
US Customary - Metric

Instructions

  • Preheat the oven to 400° F (204° C).
  • Chop up the potatoes and onions, if you haven't already, and add them to an 8x10-inch or larger baking dish. Add the chickpeas and oil, as well, and toss well to coat. Then, sprinkle in the BBQ seasoning and salt and toss well to coat. Bake for 25 to 30 minutes. After the first 15 minutes, place a piece of parchment paper on top of the baking dish, so that the potatoes cook faster. You can also stir the ingredients at that time.
  • Once the potatoes are done to preference, remove the baking dish and let the chickpeas and potatoes cool a bit before using.
  • Chop up the rest of the vegetables, if you haven't already. In a small bowl, add all of the dressing ingredients and mix really well until the garlic and salt mix in. If the mixture is too thick, you can add in 1 to 2 teaspoons of water and mix in the dressing.
  • In a large salad bowl, add all of the crunchy ingredients, then add the room temperature or warm chickpeas, potatoes, and onions. Toss well.
  • Add a good helping of the dressing and mix in. You want to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss well to coat, then taste and adjust flavor by adding more salt, if needed, or more maple syrup to the salad. Then, sprinkle some croutons or crush the crackers and sprinkle all over the salad, drizzle some more of the dressing and serve.

Video

Notes

 homemade BBQ seasoning, combine 1/2 teaspoon each of garlic powder, oregano/parsley, and ground mustard with 1/4 teaspoon each of onion powder, thyme, cayenne, salt, and celery seed and 1 teaspoon each smoked paprika and coconut sugar
Storage: Store the salad without the croutons/crackers. You can store it with the dressing for up to 2 days. If you're storing the dressing separately, then you can store for up to 3 days. Add the croutons or crackers just before serving.
Glutenfree option: This recipe is nut-free and soy-free if you use a soy-free BBQ sauce. It can be gluten-free, if you use gluten-free crackers or croutons, or just use some seeds as the crunchy topping instead.

Nutrition

Calories: 365kcal | Carbohydrates: 65g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 636mg | Potassium: 935mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1185IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 5mg