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BBQ Chickpea Bowls

Cook Time 30 mins Total Time 30 mins
Servings: 2 Calories: 670



  1. Preheat oven to 425 degrees
  2. Strain and rinse garbanzo beans (chickpeas)
  3. Remove and discard any thick center stems from red kale*. Roughly chop leaves into bite-size pieces
  4. Roughly chop cabbage* and carrots if necessary.
  5. Cut ends off red onion and discard peel. Halve lengthwise; save one half for another use. Slice remaining half into strips, about ¼ inch thick.
  6. Thinly slice scallion; discard root end.
  7. Place chickpeas in a medium bowl. Drizzle with about 1 teaspoon cooking oil. Season with barbecue spice blend* and about 1/2 teaspoon salt. Stir coat. and about ½ teaspoon salt. Stir to coat.
  8. Heat about 1½ tablespoons cooking oil in a large oven-safe sauté pan over medium high heat. Add chickpeas to hot pan. Cook 4-5 minutes, or until lightly browned, stirring occasionally.* (Reserve bowl.)
  9. Transfer pan to oven. Roast about 10 minutes, or until chickpeas are slightly crispy, stirring halfway through. (You’ll finish the chickpeas in Step 6.)
  10. Place kale in bowl used for chickpeas. Drizzle with about half of the Greek yogurt-based ranch dressing. Lightly season with salt. Massage until leaves soften
  11. Add cabbage and carrots. Toss to combine. Season with salt and pepper to taste.
  12. Heat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add corn and onion to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 5-6 minutes, or until corn is lightly browned, stirring occasionally.
  13. Add mild barbecue sauce and about 1 tablespoon water to pan chickpeas. Stir to coat. (Careful! Pan handle is hot!) Return pan to oven. Roast 5-6 minutes, or until sauce has thickened.*
  14. Divide kale salad between bowls. Top with barbecue chickpeas and sautéed corn and onion. Drizzle with remaining ranch dressing to taste. Garnish with sharp cheddar cheese and scallion. Enjoy!