BBQ Chickpea Chopped Salad with Avocado Ranch

BBQ Chickpea Chopped Salad with Avocado Ranch Makes about 2-3 large salads 15 oz. can chickpeas 2/3 cup BBQ sauce 1 large head romaine 1 cup corn (I thaw frozen corn) 1 1/2 cups cherry tomatoes 1 cup shredded carrots 2-3 green onions {For the avocado ranch dressing} 1 avocado 1 cup almond or soy milk (plain, unsweetened) 3 Tbsp. lemon juice (about 1 lemon) 2 tsp. white wine vinegar 1-2 cloves garlic (I use 2) 1/2 tsp. dried dill 1/2 tsp. dried parsley 1/2 tsp. onion powder Salt to taste Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary. Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally. Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas. Notes: If storing leftovers, it's best if the dressing, chickpeas, and salad are stored separately. Unless you dig soggy salads ;) The leftover dressing stores for about 3 days in an airtight container in the fridge. (Yay veggie dip!) This is a great make-ahead meal! Make the dressing and salad up to a day ahead of time, store separately, and just simmer the chickpeas in BBQ when you're ready to assemble.