Smokehouse Chickpeas & Greens Salad


Oh, wow. The first time I made this salad was about a week ago, and we’ve already had it three times since then. It is so popular that I had to double the recipe just to keep people from rioting when there were no second or third helpings available. As usual, my photo doesn’t do it justice. But trust me. This is worth making!!!

It is ridiculous that such a plate-licking-good BBQ sauce can be whisked together in less than 2 minutes with so few ingredients. My family wants to put this sauce on everything now. Everything.

My version is ever-so-slightly adapted from the recipe in this amaaaazing cookbook by Terry Hope Romero, Salad Samurai: 100 Cutting-Edge, Ultra-Healthy, Easy-to-Make Salads You Don’t Have to Be Vegan to Love. (We tripled the sauce recipe, for example). I highly recommend adding this to your cookbook collection, if you don’t have it already!



Roasted Chickpeas
4 Tbsp olive oil
2 (14 oz) cans chickpeas

Smokehouse BBQ Sauce
3 Tbsp tamari
3 rounded Tbsp tomato paste
3 Tbsp maple syrup
3 tsp liquid smoke (Terry recommends hickory, but we only have mesquite on hand, and it tastes delicious in this recipe, so I’d say you’re safe with either)

4 Tbsp nutritional yeast (optional: it’s yummy with or without)

(at least) 6 cups baby spinach (or use 3 cups spinach + 3 cups arugula – yum!!)
(at least) 1 pint cherry tomatoes (sliced in half)
1 big, ripe avocado (diced) (not pictured here, but it does make a lovely addition)
(optional add-ins: thinly sliced red onion, julienned carrots, etc.)

Smoked Paprika Dressing
4 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp garlic powder
2 Tbsp maple syrup
3 tsp paprika (smoked sweet or hot)
1 tsp smoked salt (or Himalayan salt)


Preheat a large skillet over medium-high heat, then pour in the olive oil and tilt the pan to coat the bottom. Add chickpeas and fry for about 6 minutes, or until golden.

Whisk together the tamari, tomato paste, maple syrup, and liquid smoke. Pour over the chickpeas, reduce heat to low, and simmer for about 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.

Meanwhile, wash, spin dry, and tear the greens into bite-sized pieces. Add to a large bowl with tomatoes and other veggies.

Whisk together apple cider vinegar, olive oil, garlic, maple syrup, paprika, and salt, then pour over the salad and toss to coat all veggies.

Divide greens and veggies evenly among serving bowls/plates.

If you like nutritional yeast (I love it, but some in my family don’t), sprinkle it over the warm chickpeas and stir to coat.

Top the salad with chickpeas and a twist of freshly-ground black pepper to taste.



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Smokehouse Chickpeas & Greens Salad

  1. You had me at smokehouse…I love anything smokey in flavour!

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