BBQ Chickpea Bean Salad with Date Barbecue Sauce

This Date Barbecue Chickpea Salad is the perfect blend of hearty, bold, and refreshing—an all in one vibrant bowl. It’s ideal for a quick weeknight dinner, a meal prep lunch, or a satisfying potluck dish that stands out. The crispy chickpeas and smoky-sweet sauce bring comfort-food flavor, while the crisp veggies keep things light and fresh. It’s the kind of salad that feels indulgent but is packed with nourishing, feel-good elements. Whether you’re plant-based or just looking for a new spin on barbecue flavors, this dish is a crowd-pleasing favorite.

BBQ Chickpea Bean Salad with Date BBQ Sauce ingredients:

Dates: Dates are the natural sweetener in this barbecue sauce. Their sticky texture helps thicken the sauce while keeping it smooth and creamy when blended. They’re also rich in fiber, potassium, and antioxidants, which makes them a nutrient-dense swap for processed sugar. In this recipe, soaking them in hot water ensures they break down easily and blend seamlessly with the other sauce ingredients.

Coconut Aminos: Coconut aminos are a soy-free, gluten-free alternative to soy sauce, made from the fermented sap of coconut blossoms. They have a slightly sweet, savory, and umami-rich flavor that enhances marinades, sauces, and dressings. In both the chickpeas and the barbecue sauce, they add depth and a salty balance to the sweet and tangy elements

Tomato Paste: Tomato paste serves as the concentrated, tangy base for the barbecue sauce, offering body and a deep, savory tomato flavor. It complements the sweetness of the dates while providing the acidity needed to balance the sauce. Just a few tablespoons go a long way in adding richness and umami. Its thick consistency also helps the sauce cling well to the salad ingredients.

Smoked Paprika: Smoked paprika brings a bold, smoky flavor that mimics the essence of grilled food, which is key to giving this dish that “barbecue” taste. Unlike regular paprika, this version is made from peppers that are smoked and dried over oak wood, lending a deeper complexity. It’s used in both the sauce and the roasted chickpeas for a layered smokiness throughout the dish. A small amount delivers warmth and subtle spice without overpowering.

Chickpeas: Chickpeas, also known as garbanzo beans, are roasted in savory spices until golden and slightly crisp to create a hearty, protein-rich topping. Their mild, nutty flavor soaks up the smoky barbecue spices and provides texture to the salad. Chickpeas are an excellent source of plant-based protein and fiber, helping to keep you full and energized. Roasting them enhances their flavor and gives them a satisfying crunch.

BBQ Chickpea Bean Salad with Date BBQ Sauce

Recipe by Jenn Lueke

4.7 from 12 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

25

minutes

This Date Barbecue Chickpea Salad is the perfect blend of hearty, bold, and refreshing—all in one vibrant bowl. It’s ideal for a quick weeknight dinner, a meal prep lunch, or a satisfying potluck dish that stands out. The crispy chickpeas and smoky-sweet sauce bring comfort-food flavor, while the crisp veggies keep things light and fresh. It’s the kind of salad that feels indulgent but is packed with nourishing, feel-good elements. Whether you’re plant-based or just looking for a new spin on barbecue flavors, this dish is a crowd-pleasing favorite.

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Ingredients

• For the Date Barbecue Sauce (yields 3/4 cup):

• 3-6 pitted dates (depending on size, 3 large or 5 small)

• 1/4 cup coconut aminos (can sub reduced-sodium soy sauce or reduced-sodium tamari)

• 3 tablespoons tomato paste

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/2 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• For the Barbecue Chickpeas:

• two 15-ounce cans of chickpeas, drained and rinsed

• 1 tablespoon coconut aminos (can sub reduced-sodium soy sauce or reduced-sodium tamari)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• For the BBQ Chickpea Bean Salad:

• 15 ounce can black beans, drained and rinsed

• 15 ounces canned corn, drained (or 2 ears fresh corn, cut off the cob)

• 10 ounces shredded cabbage or coleslaw mix

• 1 red bell pepper, cored and diced

• 1 pint cherry tomatoes, halved

• Juice of 1 lime

Directions

• Add the dates to a glass bowl or jar and cover with boiling water. Set aside to soak and soften for 15 minutes.
• Meanwhile, make the barbecue chickpeas. Preheat the oven to 425 degrees F. Add the chickpeas, coconut aminos, olive oil, garlic powder, onion powder, chili powder, smoked paprika, and salt to a large sheet pan. Toss with clean hands to coat all of the chickpeas evenly. Bake until crisp, 20 to 22 minutes, tossing halfway through.
• Make the date barbecue sauce: add the soaked dates, coconut aminos, tomato paste, apple cider vinegar, olive oil, chili powder, garlic powder, onion power, smoked paprika, salt, and 1/4 cup of warm water to a food processor or blender. Blend on high speed until completely smooth, 45 to 60 seconds, and add additional water one tablespoon at a time as needed to thin until smooth. Set aside.
• Assemble the salad: add the black beans, corn, cabbage, bell pepper, and cherry tomatoes to a large mixing bowl. Transfer the barbecue chickpeas on top and squeeze with the lime juice. Pour the barbecue sauce over the salad and toss to combine and coat everything in the sauce, then serve.

Notes

• Storage: Refrigerate the salad in a sealed container for up to 4 days.
• Dates: I used 6 Deglet Noor dates. If you are using Medjool dates, which are bigger, you can use 3.

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