
BBQ Chickpea Bowls
Ingredients
Instructions
-
Preheat oven to 425 degrees
-
Strain and rinse garbanzo beans (chickpeas)
-
Remove and discard any thick center stems from red kale*. Roughly chop leaves into bite-size pieces
-
Roughly chop cabbage* and carrots if necessary.
-
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.
-
Thinly slice scallion; discard root end.
-
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.
-
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.)
-
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.)
-
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
-
Add cabbage and carrots. Toss to combine. Season with salt and pepper to taste.
-
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.
-
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.*
-
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!