BBQ Chickpea Bowl

The BBQ Chickpea Bowl is a hearty and flavorful dish combining smoky, tangy BBQ roasted chickpeas with fresh vegetables and a zesty avocado dressing. Perfect for a quick weeknight meal, this dairy-free bowl is both satisfying and nutritious.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• BBQ sauce - 1/4 cup
• Quinoa - 1/2 cup, uncooked
• Vegetable broth - 1 cup
• Cherry tomatoes - 200g, halved
• Cucumber - 1/2, diced
• Avocado - 1, diced
• Fresh cilantro - 2 tablespoons, chopped (optional)
• Lime juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the drained chickpeas with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until well coated.
3. Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the oven for 20 minutes, or until crispy.
4. While the chickpeas are roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and avocado. Drizzle with lime juice and toss gently.
7. Once the chickpeas are done roasting, remove them from the oven and toss with BBQ sauce until evenly coated.
8. To serve, divide the quinoa salad into bowls, top with BBQ chickpeas, and sprinkle with fresh cilantro if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber, which aids digestion and helps maintain a healthy weight.

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