BBQ Chickpea Bowl

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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


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!

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