To make this filling bean salad, I combine black beans, chickpeas, corn, chopped bell pepper, shredded cabbage, red onion, scallions, and pepitas.
Then, I toss it with a dressing made from barbecue sauce, Greek yogurt, lime juice, olive oil, and ranch seasoning.
The dressing is smoky, tangy, and slightly creamy, with the sweetness of the barbecue sauce balancing the lime and ranch seasoning. The cabbage and bell pepper keep the salad crisp, while the corn adds bursts of sweetness.
I add some tortilla chips right before serving so they stay crunchy and perfect for scooping. The salty crunch is a non-negotiable for me and makes this lunch more fun to eat.
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