Southwest Slaw with BBQ Ranch Dressing Recipe

Course Salad
Servings 4 hearty salad bowls


Smoky Chickpeas

  • 1 (15.5 oz.) can chickpeas, drained, rinsed + patted dry
  • 1 tablespoon safflower oil (or other neutral oil like canola or grapeseed)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sweet paprika

BBQ Ranch Dressing

  • 1/2 cup buttermilk
  • 1 tablespoon minced parsley
  • 1 tablespoon mayonnaise
  • 4 teaspoons + 1 tablespoon BBQ sauce, divided
  • 1 clove minced garlic
  • 1 teaspoon minced scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried dill

Southwest Slaw

  • 1 (12 oz.) Mann's Broccoli Cole Slaw Mix® package
  • 4 ounces white cheddar, cut into 1/2-inch cubes
  • 1 (13 oz.) jicama, cut into 1-inch matchsticks
  • 1 cup corn kernels
  • 1 (8 oz.) bag Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed + sliced crosswise (1 cup)
  • 1 large yellow or orange bell pepper, cored + sliced into 2-inch strips
  • 16 cherry tomatoes, sliced crosswise
  • 1 large avocado, peeled, pitted + thinly sliced


  1. Preheat the oven to 400F. Line a sheet pan with parchment.

  2. Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.

  3. Make the BBQ Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.

  4. Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.