Step 1

Add the garbanzo beans to a bowl and toss with lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon pepper. Set aside.

Step 2

Heat the avocado oil in a large cast iron skillet over high heat. When the oil is hot, add the corn kernels. Season the corn with the remaining salt and saute for 8-10 minutes, tossing until the corn is golden brown. Remove the corn from the heat and set aside.

Step 3

Add the romaine lettuce to a large salad bowl. Toss the cherry tomatoes, corn, garbanzo beans, and feta with the romaine lettuce.

Step 4

Prepare the dressing. Add all of the ingredients for the dressing to a mason jar. Cover and shake the ingredients together until combined. Pour the dressing over the salad and toss.

Step 5

Top with sliced BBQ chicken and enjoy.