BBQ Chickpea Grain Bowls
Servings: 4
Ingredients
For 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 freshly ground black pepper
For the Quinoa
- 1 cup dried quinoa rinsed
- 3 cups vegetable stock
For the BBQ Chickpeas
- 2 tbsp olive oil
- 15 oz canned chickpeas drained and rinsed
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 cup BBQ sauce use your favorite
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 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.
Notes
Source:
Crispy BBQ Chickpeas Grain Bowl – Make It Dairy Free
(https://makeitdairyfree.com/crispy-bbq-chickpeas-grain-bowl/)