Ten ingredients or less

 

Who will not appreciate a dish with ten or fewer ingredients? Here you'll discover a variety of savory and sweet plant-based dishes prepared largely from pantry goods.

 

Salad with chopped kale, BBQ chicken, crunchy chickpeas, avocado, and ranch dressing.

1 bunch kale, stems removed and finely chopped

2 boneless skinless chicken breasts

1 cup of your favorite BBQ sauce (plus 1/4 cup)

1 can chickpeas, rinsed and drained

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

your favorite ranch dressing  

1 avocado, diced

 

In the instant pot, combine the chicken and 1 cup of Combine chicken and 1 cup of BBQ sauce in the instant pot bbq sauce. Shut the lid and make sure the valve is set to seal. Cook for 12 minutes on high pressure, then remove pressure manually.

Remove the chicken and shred with two forks, then return to the Instant Pot and top with extra BBQ sauce if preferred. Save until ready to use.

 

Heat the oven to 425 degrees. Set aside a baking sheet lined with parchment paper.

Following rinsing and draining the chickpeas, pat them dry with a paper towel and place them on the prepared baking sheet. Toss with olive oil, salt, garlic powder, and paprika in a uniform layer and bake for 25-35 minutes, or until crisp. They will get crisper as they cool. Toss the chopped kale, chicken, chickpeas, and avocado with your preferred ranch dressing, homemade or store purchased, in a large mixing dish. Serve immediately and enjoy!