Name: California BBQ Veggie Skewers with Smoky Chickpea Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into 1.5-inch pieces; 1 yellow squash, sliced into thick rounds; 1 red onion, cut into wedges; 8 oz cremini mushrooms, stems trimmed; 1 cup cherry tomatoes; 1 block (14 oz) extra-firm tofu, pressed and cut into 1.5-inch cubes; 3 tbsp olive oil; 2 tbsp vegan BBQ sauce (plus more for brushing); 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 cup canned chickpeas, drained and rinsed; 1/2 cup corn kernels (fresh or thawed frozen); 1/4 cup diced cucumber; 2 tbsp chopped fresh cilantro; 1 tbsp lemon juice; 1 tbsp olive oil (for salad); Salt and pepper, to taste

California BBQ Veggie Skewers with Smoky Chickpea Salad

miradu

Bring the California summer vibe to your table with these vibrant vegan BBQ veggie skewers—perfect for a sunny evening! Juicy marinated tofu, colorful veggies, and a sticky-sweet BBQ glaze get flame-kissed on the grill. Paired with a smoky chickpea and corn salad, this dish features bold flavors, a rainbow of colors, and plenty of protein to keep you satisfied. The charred edges, creamy tofu, and crisp vegetables make every bite exciting, while the fresh salad adds a cooling crunch. Ideal for outdoor dining or a lively weeknight meal, this is BBQ reimagined for the modern plant-based palate.

Ingredients

Instructions

If using wooden skewers, soak them in water for at least 20 minutes.
Preheat your grill (or grill pan) to medium-high heat.
In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp vegan BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Add tofu cubes and toss gently to coat. Let marinate for 10–15 minutes while prepping veggies.
Thread the marinated tofu, bell pepper, squash, red onion, mushrooms, and cherry tomatoes onto skewers, alternating colors for visual appeal.
Brush assembled skewers lightly with extra BBQ sauce.
Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until veggies are tender with good char and tofu is heated through. Brush with more BBQ sauce as desired.
While skewers cook, mix chickpeas, corn, cucumber, cilantro, lemon juice, and 1 tbsp olive oil in a bowl. Season with salt and pepper to taste.
Serve skewers hot over a bed of smoky chickpea salad. Garnish with extra cilantro if desired.