This Crispy BBQ Chickpeas Grain Bowl is one of the easiest recipes to through together, plus it’s perfect for meal prep! Give this under 30 minute recipe a try!
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You are going to love this vegan Nashville hot chicken!
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Why You’ll Love This Recipe
- Restaurant Quality – You are going to absolutely love how this dish tastes like it came right out of the kitchen of your favorite restaurant
- Meal Prep Friendly – each part of this recipe lasts in the fridge up to 5 days, making it amazing and easy for meal prep
- Versatile – You can switch up for whatever grain, main, and vegetables you have on hand. Great creative and have fun!
Other must try chickpea dishes:
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BBQ Vegan Grain Bowls
This Crispy BBQ Chickpeas Grain Bowl is one of the easiest recipes to through together, plus it's perfect for meal prep! Give this under 30 minute recipe a try!
Ingredients
For Pickled Cabbage
- 2 cups red cabbage, sliced thinly
- ½ cup apple cider vinegar (120g)
- ½ cup water (120g)
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tsp pepper
For Homemade Vegan Ranch
- 1 cup vegan mayo (270g)
- ½ cup non-dairy milk (120g)
- ½ tablespoon white vinegar
- 1 tsp dried dill
- ½ tsp dried chives
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp pepper
For the Quinoa
- 1 cup dried quinoa, rinsed (170g)
- 3 cups vegetable stock (su with water – 720g)
For the BBQ Chickpeas
- 2 tablespoon olive oil
- 15 oz canned chickpeas, drained and rinsed (can cook at add your own)
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ tsp garlic powder
- ⅓ cup BBQ Sauce (use your favorite) (90g)
Optional Toppins
- 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 tablespoon 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.
Video
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Frequently Asked Questions:
Can I make this a Top 9 Allergen Free?
Yes! Make sure to use a safe for you non-dairy milk and vegan mayo. Otherwise it’s Top 9 Free.
How long does this last?
This will last up to 5 days in the fridge.
Can I freeze this recipe?
We don’t recommend freezing this recipe.
What’s the best way to reheat?
You can place in the microwave until heated through.
This recipe was truly a delicious combination of flavors. The red cabbage and chickpeas were fabulous together. I added half farro with the quinoa for a little extra chew. We will definitely be eating this again.
Love the use of Farro you came up with! Thank you so much for giving the recipe a try. We’re happy to hear that you enjoyed it!