bbq chickpea–quinoa bowls

prep: 30 MINUTES | cook: 30 MINUTES | total: 1 HOUR | serves 4 TO 6

Why should only meat eaters get to have all the barbecue fun? I decided to take the classic barbecue chicken salad and swap in roasted chickpeas instead. They give you that same meaty texture with a great crispy crunch. And of course, barbecue flavor. It’s so easy and versatile, and even the most hardcore carnivore won’t miss their chicken.

I love serving these bowls for company because everyone can mix-and-match their own toppings. Or if you want a healthy lunch or dinner waiting for you in the fridge, a great time-saver is building bowls in individual containers, so you can just grab them. Just wait to add the avocado and dressing until you’re ready to eat.

BBQ CHICKPEAS

1 (15-ounce) can chickpeas, rinsed, drained, and skins removed (see here)

1 tablespoon extra-virgin olive oil

¾ teaspoon smoked paprika

¾ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup of your favorite barbecue sauce

CILANTRO-LIME QUINOA

1 cup quinoa, rinsed under cold water

2 cups vegetable broth or water

⅓ cup fresh cilantro, chopped

3 tablespoons fresh lime juice (2 limes)

Kosher salt

SPICY RANCH DRESSING

1 cup plain Greek yogurt

½ cup buttermilk

2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1 jalapeño, seeded and diced (optional)

1 garlic clove, minced

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill or ¾ teaspoon dried dill

¼ teaspoon onion powder

Kosher salt and freshly ground black pepper

TO ASSEMBLE

2 to 3 cups chopped romaine lettuce

1 cup shredded purple cabbage

1 cup halved grape or cherry tomatoes

1 cup fresh, frozen, or canned sweet corn

1 to 2 ripe avocados, pitted, peeled, and sliced

3 scallions (white and green parts), thinly sliced

½ cup shredded cheddar cheese (optional)

Chopped fresh cilantro, for garnish

Tortilla chips, for serving (optional)

1 Make the BBQ chickpeas: Preheat the oven to 425°F.

2 In a medium bowl, combine the chickpeas, olive oil, paprika, garlic powder, onion powder, salt, and pepper. Stir until the chickpeas are well coated. Arrange the chickpeas on a large baking sheet, making sure they are spread out evenly and not touching (which will help them get crispy). Roast for 15 minutes. Stir and roast for 15 to 20 minutes longer, until the chickpeas are crispy. In a medium bowl, combine the roasted chickpeas with the barbecue sauce and toss to coat. Set aside.

3 Meanwhile, make the quinoa: In a large pot, combine the quinoa and broth and bring to a boil. Cover, reduce the heat to low, and cook until the liquid is evaporated and the quinoa is tender, about 15 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork. Stir in the cilantro and lime juice and season with salt to taste. Keep the quinoa covered until ready to assemble the bowls.

4 Make the ranch dressing: In a medium bowl, whisk together the yogurt, buttermilk, lemon juice, vinegar, jalapeño (if using), garlic, parsley, chives, dill, and onion powder. Season to taste with salt and pepper.

5 Assemble the bowls: Divide the quinoa among four to six bowls and top with BBQ chickpeas, lettuce, cabbage, tomatoes, corn, avocado, scallions, and cheese (if using). Drizzle with the ranch dressing and garnish with fresh cilantro. Serve with tortilla chips, if desired.