Instructions
If you are serving with Crispy BBQ Chickpeas, prepare those first. While they bake in the oven, start on the salad!
In a large mixing bowl, add coconut aminos, lime juice, tahini, and salt and pepper and whisk until well combined and smooth. Taste and adjust, adding more salt and pepper to taste, lime juice for zing/acidity, or coconut aminos for sweetness/depth of flavor.
Add in chopped green beans, bell pepper, zucchini, radishes, corn, and pineapple. Stir gently to evenly coat salad ingredients with dressing. Place your salad in the refrigerator while you finish the Crispy BBQ Chickpeas.
Once the chickpeas are seasoned and cooled, add them to the salad. Enjoy the salad on its own or alongside other classic barbecue fare like vegan burgers and potato salad.
Best when fresh. If preparing in advance, store chickpeas and salad separately. Store salad in the refrigerator for up to 3 days and chickpeas in a sealed container at room temperature for up to 4-5 days.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time and ingredient count does not include optional Crispy BBQ Chickpeas.
