Southwest BBQ Summer Salad

This vibrant Southwest BBQ Summer Salad is a hearty yet refreshing dish that celebrates the bold flavors of smoky barbecue, creamy chipotle ranch, and fresh summer produce. Packed with protein-rich chickpeas and black beans, sweet corn, crisp romaine lettuce, juicy cherry tomatoes, and creamy avocado, this salad is a satisfying meal on its own or a perfect side for a summer cookout. The toasted chickpeas add a delightful crunch, while fresh dill enhances the bright, herbaceous notes. A final garnish of crushed tortilla chips provides a satisfying texture contrast. Whether enjoyed as a light lunch or a flavorful accompaniment to grilled meats, this salad embodies the essence of Southwestern cuisine with its smoky, tangy, and slightly spicy profile. Quick to prepare and bursting with color, it’s a perfect dish for warm-weather gatherings or a nutritious weeknight meal.

Ingredients (4-6 servings)

Toasted Chickpeas

1 can (425 g / 15 oz) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp cumin
½ tsp turmeric

Salad Base

½ to 1 head romaine lettuce, chopped
2 cups (300 g) cherry tomatoes, halved
4 mini cucumbers, sliced
½ red onion, finely chopped
1 avocado, diced
1 can (425 g / 15 oz) black beans, drained and rinsed
1 can (425 g / 15 oz) whole kernel sweet corn, drained

Dressing & Seasoning

½ cup (120 ml) Stubb's Sticky Sweet BBQ Sauce
½ to ¾ cup (120-180 ml) chipotle ranch or southwest dressing
1 bunch fresh dill, finely chopped
Salt & black pepper, to taste

For Serving/Garnishing

Crushed tortilla chips

Nutrition Information (per 100g)

Calories: 120
Fat: 5
Protein: 6
Carbohydrates: 15
Fiber: 4

Directions

Prepare Ingredients

1. Wash and dry all produce. Rinse and drain the chickpeas, black beans, and corn.

Toast the Chickpeas

2. Heat a pan over medium-low heat. Add the chickpeas, olive oil, salt, black pepper, garlic powder, paprika, cumin, and turmeric. Stir and toast for about 8 minutes until fragrant and slightly crispy.

Prepare the Salad Base

3. Chop the romaine lettuce, cherry tomatoes, cucumbers, red onion, and avocado into bite-sized pieces.

Reduce Onion Bitterness

4. Sprinkle salt over the chopped onion, let sit for 5 minutes, then rinse thoroughly to mellow its sharpness.

Assemble the Salad

5. In a large salad bowl, combine the chopped vegetables, black beans, corn, and toasted chickpeas.

Dress and Season

6. Add the BBQ sauce, chipotle ranch dressing, fresh dill, and salt & pepper. Start with a smaller amount of dressing and BBQ sauce, then adjust to taste.

Final Touches

7. Toss everything together until well combined. Taste and adjust seasoning if needed.

Serve

8. Garnish with crushed tortilla chips and serve immediately.

Cookix's Secrets

Alternative Proteins

Replace chickpeas with grilled chicken or tofu for a different protein source.

Balancing Flavors

If the BBQ sauce is too sweet, add a splash of lime juice or apple cider vinegar to balance the flavors.

Bold Flavor Enhancements

Add pickled jalapeños or roasted poblano peppers for an extra smoky kick.

Healthier Version

Use Greek yogurt-based ranch dressing instead of chipotle ranch for a lighter option.

Ingredient Preparation

For extra crunch, roast the chickpeas in the oven at 200°C (400°F) for 20 minutes instead of pan-toasting.

Regional Ingredient Substitutions

If Stubb's BBQ Sauce is unavailable, use any smoky-sweet BBQ sauce with a hint of molasses.

Seasonal Tweaks

Swap cherry tomatoes for diced bell peppers or roasted sweet potatoes for a fall-inspired variation.

Storage

Store leftovers in an airtight container for up to 2 days, but keep the tortilla chips separate to maintain their crunch.

Ask Cookix, your sous-chef