Gutbliss - Dr. Robynne Chutkan


BBQ Chickpea Bowl


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!

share this story:

Still hungry? Here’s more


Dr Robynne Chutkan
Dr. Chutkan's Newsletter
Read the latest news and research from Dr. Chutkan’s blog. From the most up to date science on the microbiome, to the best in gut-derived wellness – we are your complete guide to gut health! Sign-up now and receive free access to our 7-Day Microbiome Reboot Course.