Crispy BBQ Chickpeas Grain Bowl
A hearty, flavor‑packed grain bowl built on fluffy quinoa, smoky‑sweet BBQ chickpeas, tangy quick‑pickled cabbage, and a creamy homemade vegan ranch. It’s a vibrant, satisfying bowl with contrasting textures and bold flavors that comes together with simple, fresh components.
Suggested Product Links
Ingredients
Pickled Cabbage
- 2 cups red cabbage (sliced thinly)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tsp pepper
Vegan Ranch Dressing
- 1 cup vegan mayo
- 1/2 cup non-dairy milk
- 1/2 tbsp white vinegar
- 1 tsp dried dill
- 1/2 tsp dried chives
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Quinoa
- 1 cup dried quinoa (rinsed)
- 2 cups vegetable stock or water
BBQ Chickpeas
- 2 tbsp olive oil
- 15 oz canned chickpeas (drained and rinsed, or cook your own)
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 cup BBQ Sauce
Optional Toppings
- avocado slices
- roasted corn
- fresh lime juice
Instructions
- For Pickled Cabbage: Regular Method: Add all ingredients to a large mason jar or container with a lid and shake. Let sit for 2 hours (up to 2 weeks).Quick Pickle Method: In a small pot, add all ingredients except red cabbage and stir. Once boiling, remove from heat and add to a heat proof container carefully. Add cabbage and stir gently. Close container and let sit for 30 minutes.
- For Homemade Vegan Ranch: Add all the ingredients to a jar and whisk together. Place in fridge until ready to use. Lasts up to 2 weeks.
- For the Quinoa: Add rinsed quinoa and vegetable stock to a medium pot. Bring to a boil, then reduce heat to simmer and cover. Cook according to package ingredients (about 15 minutes).
- For the BBQ Crispy Chickpeas: In a large skillet, add 2 tbsp olive oil. Once hot, carefully add the rinsed and drained chickpeas. Stir together and cook for 2 minutes. Add the smoked paprika, onion powder and garlic powder. Stir together and let cook for 30 seconds, careful not to burn. Add in the BBQ sauce and stir together, cook for another 2-3 minutes then remove from heat.
- To Assemble: Add the quinoa to the bottom of a bowl, then top with the BBQ chickpeas, pickled cabbage and any other desired toppings. Drizzle with the homemade ranch.
Nutrition
Calories: 775kcalCarbohydrates: 67gProtein: 13gFat: 49gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 2092mgPotassium: 685mgFiber: 9gSugar: 15gVitamin A: 1500IUVitamin C: 32mgCalcium: 151mgIron: 4mg
Nutritional information is an estimate and may vary based on ingredients and preparation.