BBQ Ranch Chickpea Bowls

| BBQ RANCH CHICKPEA BOWLS |

Scratch made bbq sauce coated chickpeas are quickly roasted with corn, and paired with a creamy, dairy free, hemp ranch dressing. Simple meal prep filled with flavour, protein, fibre, and micronutrients. 

Recipe makes 4 servings

Macros per serving:

554 cals - 14g fat - 82g carbs - 25g protein

 

Ingredients:

• 4 cups chickpeas, canned or jarred
• ¼ cup ketchup
• 2 tbsp tomato paste
• 3 tbsp balsamic vinegar
• 2 tbsp coconut sugar or brown sugar
• 2 tbsp hot sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ¾ cup dry, quinoa
• 1 cup corn, frozen or canned
• 2 tomatoes, chopped or 20 cherry tomatoes, chopped
• 2 cups coleslaw mix (shredded cabbage)

 

Hemp Ranch Dressing:

• ½ cup hemp seeds
• ½ cup almond milk
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar or apple cider vinegar
• 1 tbsp dried parsley
• 1 tbsp dried chive
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried dill
• 1 tsp salt
• 1 tsp black pepper

 

Recipe:

1.Preheat the oven to 350 F and prepare a sheet pan.

2. Drain and rinse the chickpeas and add to a bowl. Set aside.

3. Make the BBQ sauce by adding to a small bowl: ketchup, tomato paste, balsamic vinegar, sugar, hot sauce, smoked paprika, and garlic powder. Whisk to combine.

4. Pour the BBQ sauce over the chickpeas and mix well.

5. Spread the seasoned chickpeas across ¾ of the prepared sheet pan.

6. Add the corn to the other side of the sheet pan.

7. Bake corn and bbq chickpeas for 18-20 minutes or until chickpeas have absorbed most of the sauce, and corn kernels are lightly browned.

8. Make ¾ cup dry quinoa on the stove (or a rice cooker) by following package instructions. Make sure to salt the water. For bonus flavour you can also use vegetable broth in place of water to cook quinoa. 

9. Make the dressing by adding to a blender: hemp seeds, almond milk, lemon juice, vinegar, dried parsley and chive, onion powder, garlic powder, dried dill, salt, and pepper. Blend until smooth.

10. Build the bowls by dividing all the ingredients into 4 containers starting with quinoa, then building on top with 1 cup each bbq chickpeas, ¼ cup corn, chopped tomatoes, and coleslaw mix.

11. Drizzle each bowl with ¼ of the Ranch Hemp Seed Dressing.

12. Enjoy!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community and receive a weekly high protein meal plan to your inbox every Friday! 

Pictured is a sample meal plan from week 3.

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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