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BBQ Chickpea Salad Bowl
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BBQ chickpea Salad Bowl
Servings: 2 people
Ingredients
For the Chickpeas
  • 1 400g chickpeas (save some of the aquafaba)
  • 2 - 3 Tbsp aquafaba (brine from the chickpeas)
  • 1 tsp liquid smoke
  • 1 Tbsp nutritional yeast
  • 1-2 tsp rice malt syrup
  • 2 Tbsp vegan BBQ sauce
  • 1 tsp tamari or gluten free soy sauce
  • 1/2 vegan stock cube
For the Salad Dressing
  • 1/2 cup cashews
  • 1 Tbsp lemon juice
  • Sprinkle of sage powder
  • Pinch of salt
  • 1 tsp capers
  • 1 small clove of garlic
  • 1/4 tsp paprika powder
  • 1/2 cup of water
Remaining ingredients
  • 2 wraps (I used Bfree gluten free wraps)
  • 2 cups cos or iceberg lettuce chopped
  • 6 cherry tomatoes halved
  • 1 spring onion diced
  • Small handful of parsely chopped
Instructions

  1. Pre heat the oven to 180°C. Put the wraps inside an oven proof bowl (1 bowl for 1 wrap) and cook for about 10 to 15 minutes until crispy and slightly golden brown.

For the BBQ Chickpeas:

  1. Mix all the ingredients in a small saucepan on medium heat for about 5 minutes, or until sauce has thickened.

For the Dressing:

  1. Blend all the ingredients in a blender until smooth

To assemble:

  1. Let the 'bowls' cool down. Add the lettuce into each bowl, top with tomato and then the chickpeas. Add spring onion and parsley, then drizzle over the dressing. Enjoy!