BBQ Chickpea Bowl

Ingredients

For the chickpeas:

• 1 ¾ cups cooked chickpeas (equivalent to a 15 ounce can)
• 2 T olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 pinch cayenne pepper
• ½ tsp chili powder

For the broccoli:

• Broccoli
• ¼ cup vegetable broth
• Salt and pepper

For serving:

• 1 cup raw long grain brown rice, or quinoa
• 1 avocado
• Diced purple cabbage
• BBQ sauce for serving

Method

Chickpeas: Preheat oven to 425 degrees F. In a mixing bowl, combine the chickpeas, olive oil, paprika, cumin, chili powder, and cayenne until evenly coated. Place on a baking sheet lined with parchment paper and cook for 20 minutes. Shake the pan halfway through to ensure the chickpeas are evenly roasted.

Rice/quinoa: While the chickpeas cook, make the rice or quinoa on your stovetop as directed on the package.

Broccoli: Place ¼ cup of broth in a sauté pan. Turn the heat to medium. Cut your broccoli into bite-size florets and sauté until desired tenderness. Season with salt and pepper.

To serve: Fill a bowl with your desired amount of rice/quinoa, broccoli, diced cabbage, chickpeas, and avocado. Drizzle with your favorite BBQ sauce and enjoy!