Bbq Chickpea Chopped Salad With Avocado Ranch

• 15 ounces chickpeas
• 2/3 cup barbecue sauce
• 1 large romaine lettuce
• 1 cup corn (I thaw frozen corn)
• 1 1/2 cups cherry tomatoes
• 1 cup shredded carrot
• 2 -3 green onions
• 1 avocado
• 1 cup almond milk or 1 cup soymilk
• 3 tablespoons lemon juice (about 1 lemon)
• 2 teaspoons white wine vinegar
• 1 -2 garlic clove (I use 2)
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• salt

1. Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
2. Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
3. Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
4. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

chickpeas, barbecue sauce, romaine lettuce, corn, cherry tomatoes, carrot, onions, avocado, almond milk, lemon juice, white wine vinegar, garlic, dill, parsley, onion powder, salt

Taken from www.food.com/recipe/bbq-chickpea-chopped-salad-with-avocado-ranch-521848 (may not work)