BBQ Chickpea Chopped Salad

Ingredients
15 oz. can chickpeas
2/3 c. BBQ sauce
1 large head romaine
1 c. corn (thawed, if frozen)
1-1/2 c. cherry or grape tomatoes, quartered or halved
1 c. shredded carrots
2-3 scallions, chopped

For the dressing: 1 avocado
1 c. milk, half-and-half, or other creamy drink
3 tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Fresh chives

Salt to taste

DirectionsTo make the dressing, combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as necessary.

Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in the BBQ sauce for about 10 minutes, stirring occasionally.

Meanwhile, chop the romaine, tomatoes, and scallions. Place in a bowl with 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.

Makes 2 to 3 large salads.