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Servings: 6

  • 28 oz. canned chickpeas, drained
  • 1/2 c. BBQ sauce
  • 2 ears sweet corn
  • 1/2 small head red cabbage, thinly sliced
  • 1 head lettuce, coarsely chopped
  • 4 green onions, thinly sliced
  • 2 carrots, shredded
  • 1 red pepper, finely chopped
  • 1/4 c. fresh dill, chopped
  • 1/2 c. plain unsweetened vegan yogurt
  • 1/4 c. BBQ sauce
  • 2 tsp. dijon mustard
  • to taste salt and pepper

This deliciously fresh summer slaw is topped with crispy, flavorful BBQ-roasted chickpeas and sweet, tasty Iowa sweet corn for the perfect seasonal (and affordable) salad. Thank you to Jackie with @jackfruitfulkitchen for whipping up this recipe inspiration for Fareway customers!

Jackie's BBQ Chickpea Salad

Directions

1. Preheat your oven to 350. Drain chickpeas and towel dry. Transfer to a parchment-lined baking sheet and bake for 30-40 minutes until crisp. Remove from the oven, toss with BBQ sauce and bake for an additional 5 minutes.

2. Meanwhile, slice your ears of corn in half and add to a pot of boiling water. Boil for 3 minutes for crisp but tender corn. Drain and set aside to cool. Slice corn off of cob once cool.

3. Add remaining salad ingredients to a large mixing bowl. Combine ingredients for dressing in a small jar and season to taste. Drizzle dressing over salad and toss to combine. Divide between serving plates and top with crispy chickpeas, sweetcorn, and extra dill, if desired.

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