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:
- ¼ cup vegetable broth
- Salt and pepper
- 1 cup raw long grain brown rice, or quinoa
- 1 avocado
- Diced purple cabbage
- BBQ sauce for serving
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!