HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Chickpea Spinach Salad
BBQ Chickpea Spinach Salad

BBQ Chickpea Spinach Salad

with Ranch Dressing & Avocado

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This hefty main-course salad is our nod to the king of salads: Cobb (sorry, Caesar). Instead of frying up bacon, we achieved that signature flavor with chickpeas roasted with our Sweet and Smoky BBQ Seasoning. We toss the chickpeas along with fresh spinach and grape tomatoes in a super creamy ranch dressing. For the crowning touch, we top the salad with luxurious slices of avocado and more of the crisp roasted chickpeas. Talk about the royal treatment!

Tags:VeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

5 ounce


1.5 ounce

Buttermilk Ranch Dressing

(ContainsEggs, Milk)

4 tablespoon

Sour Cream


1 unit

Red Onion

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit


13.4 ounce


4 ounce

Grape Tomatoes

1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

1 tablespoon

Sweet and Smoky BBQ Seasoning

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber13 g
Protein16 g
Cholesterol25 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Halve grape tomatoes lengthwise. Halve, peel, and finely dice half the onion (whole onion for 4). Halve and pit avocado; using a spoon, scoop out avocado from each half, then slice.


• In a large bowl, combine a large drizzle of oil, paprika, half the soy sauce (all for 4 servings), half the BBQ seasoning (all for 4), half the garlic powder (you’ll use the rest in the next step), and ¼ tsp sugar (1⁄3 tsp for 4). • Add chickpeas to bowl; stir until fully coated. Season generously with salt and pepper. • Spread chickpeas out on a baking sheet. Roast on top rack until lightly browned, 18-20 minutes. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing chickpeas and swapping rack positions halfway through roasting.)


• Meanwhile, in a small bowl, whisk together ranch dressing, sour cream, remaining garlic powder, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Once chickpeas are done, in a second large bowl, toss together tomatoes, half the chickpeas (save the rest for serving), and 2 TBSP diced onion (4 TBSP for 4 servings). (Add more diced onion if desired.) Season with salt and pepper to taste. • Add spinach; toss with half the dressing (save the rest for serving) until lightly coated.


• Divide salad between bowls. Top with remaining chickpeas and avocado; season with a pinch of salt and pepper. Drizzle with remaining dressing to taste and serve.