Try this Untitled Recipe recipe, or contribute your own.
- 1/4 red onion thinly sliced
- red onion
- 1 cup cherry tomatoes halved
- 1
- 1/2
- cups
- 1/4
- cup
- 6
- cucumber
- tablespoons
- lime wedges for garnish
- thinly sliced
- cherry tomatoes
- sliced
- ingredients 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed
- 19 oz can
- chickpeas (2 cups)
- drained and rinsed
- 1/2 cup my favourite bbq sauce (page 209 in fuss-free vega
- my favourite bbq sauce (page 209 in fuss-free vega
- or store-bought vegan bbq sauce
- 6 cups romaine lettuce (two romaine hearts) chopped
- romaine lettuce
- (two romaine hearts) chopped
- halved
- 1 cup cucumber sliced
- 1 cup corn kernel (fresh or frozen and thawed)
- corn kernel
- (fresh or frozen and thawed)
- 6 tablespoons vegan creamy ranch dressing
- vegan creamy ranch dressing
- Carbohydrate 172.721609891267 g
- Cholesterol 657.6 mg
- Fat 398.700040658303 g
- Fiber 42.8069352895679 g
- Protein 30.0571136137761 g
- Saturated Fat 142.373785613579 g
- Serving Size 1 1 recipe (3071g)
- Sodium 1375.19414838868 mg
- Sugar 129.914674601699 g
- Trans Fat 20.523649945289 g
- Calories 4229 calories
Step-by-step
- 1/4 red onion thinly sliced, red onion
- 1 cup cherry tomatoes halved, 1, 1/2, cups, 1/4, cup, 6, cucumber, tablespoons, lime wedges for garnish, thinly sliced, cherry tomatoes, sliced
- ingredients 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed 1/2 cup my favourite bbq sauce (page 209 in fuss-free vegan) or store-bought vegan bbq sauce 6 cups romaine lettuce (two romaine hearts), chopped 1 cup cherry tomatoes, halved 1 cup cucumber, sliced 1 cup corn kernel (fresh or frozen and
- 1 19 oz can chickpeas (2 cups) drained and rinsed, 19 oz can, chickpeas (2 cups), drained and rinsed, 1/2 cup my favourite bbq sauce (page 209 in fuss-free vega
- my favourite bbq sauce (page 209 in fuss-free vega, or store-bought vegan bbq sauce, 6 cups romaine lettuce (two romaine hearts) chopped, romaine lettuce, (two romaine hearts) chopped, halved, 1 cup cucumber sliced, 1 cup corn kernel (fresh or frozen and thawed), corn kernel, (fresh or frozen and thawed), 6 tablespoons vegan creamy ranch dressing, vegan creamy ranch dressing
Where is the mandoline when uniform cuts matter most? Without one, a sharp chef's knife serves well enough to slice the red onion and cucumber into consistent two-millimeter rounds, ensuring each bite contains balanced portions of all produce. Chopping the romaine hearts into bite-sized strips rather than ragged chunks prevents the heavy toppings from sliding directly to the bottom of the mixing bowl.
Draining the canned chickpeas thoroughly in a colander removes excess canning liquid that would otherwise dilute the viscosity of the barbecue sauce. Tossing the legumes in the sauce twenty minutes prior to assembly allows the thick glaze to adhere to the bean skins without pooling at the base of the serving platter. Fresh corn kernels require only a brief thaw if frozen, but a thirty-second flash in a hot dry skillet adds roasted notes that raw kernels lack.
Emulsifying the vegan ranch dressing with a splash of water or lemon juice thinned to a pouring consistency prevents clumps from forming over the greens. Whisking vigorously until the liquid achieves a smooth drape ensures even distribution across the romaine leaves. Drizzle this dressing just before service rather than hours ahead, maintaining the crisp turgor pressure of the cell walls.
Storing leftover components separately in airtight glass containers preserves textural integrity for up to forty-eight hours. Combining dressed greens with wet ingredients beforehand causes immediate wilting and softens the crunch of the cucumbers and cherry tomatoes. Keep the sauced legumes chilled until plating to contrast their temperature against the crisp vegetables.
