bbq chickpea cheddar ranch pasta salad
What's a better savory marriage than bbq sauce and creamy ranch dressing?
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/3 cup your favorite bbq sauce
- 1 lb short cut pasta (I like fusili)
- 2 cups arugula or shredded romaine
- 1 cup cheddar cheese, cubed
- 1 avocado, sliced
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup cherry tomatoes, halved
greek yogurt ranch
- 1 cup whole milk Greek yogurt
- 2-4 tbsp buttermilk, or milk of choice
- 2 tbsp lemon juice
- 2 tbsp fresh chives
- 2 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, and rinse under cool water to stop the cooking. Set aside.
- Dry the chickpeas well with paper towels and toss with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet. Bake for 10 minutes.
- Remove the chickpeas from the oven and toss with the bbq sauce. Roast an additional 5-10 minutes until thickened and crispy.
- In a food processor, combine the ingredients for the ranch dressing and whip until smooth. Alternatively, chop the fresh herbs finely and stir in a large bowl or jar. Add milk as needed to thin.
- In a large bowl, toss the pasta with 1/2 of the ranch, chickpeas, the arugula or lettuce, cheddar cubes, avocado, basil, parsley, and cherry tomatoes. Serve with the remainder of the dressing.
Notes
*To store: Leftovers keep well in the fridge, covered, for up to 5 days.
*BBQ sauce: Feel free to make your own, such as this one, or buy your favorite good-quality sauce. I like this one best.