BBQ Chickpea Bowls
BBQ seasoned chickpeas cooked in a little butter and spices and topped in a bowl with savory and crunchy toppings! So good with some ranch drizzled on top and dinner is ready in 15 minutes!
Ingredients
- 1 15-ounce can Chickpeas, drained
- 1 tablespoon butter
- ½ teaspoon ground cumin
- ½ teaspoon chipotle powder, optional
- ¼ cup BBQ sauce
- White rice, cooked
- Greens, for bowl
Topping Ideas:
- Cubed Cheddar cheese
- Mini sweet peppers, sliced
- Pickled red onions
- Grated carrots
- Ripe avocado
- Cucumber, sliced
- Fresh cilantro
- Ranch Dressing
Instructions
- In a small pot over low heat, add butter, drained chickpeas, cumin, chipotle powder, and bbq sauce. Stir together over low heat until sauce comes together and coats chickpeas. Don't overcook. Remove from heat.
- Build bowls with a mix of cooked, room temperature rice (leftover or instant is great), greens, avocado, vegetables, cubed cheese, and pile chickpeas in the center. Drizzle with ranch dressing and serve immediately.
- Store leftover chickpeas in the fridge for a week.
Nutrition
Serving: 1bowl | Calories: 731kcal | Carbohydrates: 92g | Protein: 16g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 679mg | Potassium: 611mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3515IU | Vitamin C: 16mg | Calcium: 266mg | Iron: 2mg