“Hard and dry, a chickpea is inedible. Hard and dry, a heart is unlovable. Presoak it in dance, music and art.”

― Khang Kijarro Nguyen

I’m still on a chickpea kick y’all. It’s such a versatile little legume. We throw it in everything at my house. Last week I did a spicy chickpea recipe, this week I’m doing a super simple Barbecue salad using Primal Kitchens sauces. This isn’t sponsored, I just love their marinades. You can get them at Whole Foods or online. You could also substitute the Greek Marinade or Italian in this recipe, or use whatever salad dressing you have in your fridge, no need to be fancy!

As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases.


BBQ Ranch Quinoa Salad

Servings: 4


1 cup white quinoa, uncooked

2 ½ cups water

Pinch of salt

1 can chickpeas, washed and drained

1 red bell pepper, chopped

Avocado, for serving

¼ cup Primal Foods BBQ Ranch + more for serving


  1. Preheat your oven to 400ºF. To prepare the Roasted Chickpeas, toss the chickpeas with bbq ranch sauce in a bowl, then pour them into a rimmed baking sheet. Arrange them into a single layer, then bake for 15 minutes.
  2. Add quinoa, water and pinch of salt to a saucepan on medium-high heat. Bring to a boil, cover and let simmer for 15 minutes. Fluff and serve.
  3. To assemble the salad, add quinoa to a bowl and top with bbq ranch chickpeas, red bell pepper, avocado. Add more bbq ranch if you prefer.