This post may contain affiliate links. Please read our disclosure policy.
BBQ Ranch Chickpea Quinoa Bowls are perfect for make-ahead lunches. Featuring BBQ-glazed chickpeas, fire-roasted corn, pickled red onions, sharp cheddar, and quinoa with a healthy yogurt ranch dressing. Vegetarian, gluten free, and so flavorful.
If you’re tired of the same ol’ weekday lunch, treat yourself to this flavor-packed quinoa bowl.
Brimming with plant protein and fiber, plus heart-healthy fats to keep you full and fueled, it checks every box.
Plus, it boasts all of the flavors of a summertime cookout between the BBQ sauce, pickled onions, fire-roasted corn, and ranch.
This is a flavor combo that will win over even the biggest veggie skeptics.
How to Make BBQ Chickpea Quinoa Bowls:
The beauty of these bowls is that many of the components are make-ahead friendly.
The healthy yogurt ranch dressing is also super versatile. If you end up with leftovers, use it to liven up any homemade salad, or as a dip for veggies and crackers.
The Ingredients
- Quinoa: This pseudo-seed is one of the only plant-based sources of all nine essential amino acids, making it a complete protein. Quinoa is also naturally gluten free with a lower glycemic index than most grains.
- Chickpeas: Inexpensive and endlessly versatile, 1 can of chickpeas does the heavy lifting in this recipe. Just make sure to rinse, drain, and thoroughly dry the chickpeas before blending.
- BBQ Sauce: Any store-bought or homemade BBQ sauce does the job here. If you can source a local sauce, even better!
- Spices: A mix of garlic powder and smoked paprika give the chickpeas extra flavor.
- Corn: Use fresh, frozen/thawed, or canned corn! If using fresh, you need about 2 cobs, which you can grill or boil, if desired. I personally love using Trader Joe’s frozen fire-roasted corn.
- Pickled Red Onions: Pickling red onions couldn’t be simpler. All you need is vinegar, water, a little granulated sugar, and salt.
- It’s best to make these ahead so they have time to soften and cool
- Avocado: For a one-two punch of healthy fats and fiber, avocado adds cooling creaminess to the bowls.
- Cheese: I prefer a sharp white cheddar here, however any cheddar variety will work.
- Yogurt Ranch Dressing: This recipe originally appeared in my Buffalo Chickpea Meatballs, however I also thought it’d be the perfect accompaniment to these bowls.
- It combines yogurt, mayonnaise, lemon, herbs, and spices.
The Directions
Step 1: Pickle Red Onion
Place red onions in a medium heat-proof bowl.
In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.
Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)
Step 2: Cook the Quinoa
Combine quinoa and vegetable broth in a small pot and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 to 18 minutes.
Remove from heat, stir, and place lid back on to let grains steam until you’re ready to assemble the bowls.
Step 3: Prepare Yogurt Ranch Dressing
In a medium bowl, combine Greek yogurt, mayo, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.
Step 4: Sauté the Chickpeas
Heat oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for 4 to 5 minutes, stirring only occasionally, until slightly crisp. Season with salt, garlic powder, and smoked paprika.
Add BBQ sauce and cook 1 more minute, allowing sauce to glaze over chickpeas. Remove from heat. 
Step 5: Assemble BBQ Chickpea Quinoa Bowls
Divide quinoa mixture evenly between 3 bowls. Top with BBQ chickpeas, fire-roasted corn, pickled red onion, sharp cheddar, and avocado. Drizzle yogurt ranch dressing overtop, and garnish with fresh chopped chives, if desired.
Make-Ahead and Storage Tips:
- Make-Ahead: The yogurt ranch can be made up to 3 days in advance. Refrigerate in an airtight container. You can also prepare the pickled red onions up to 1 week ahead. Refrigerate in a sealed jar or container.
- Store: The BBQ chickpeas, quinoa, corn, and white cheddar can be store together, however the onions, avocado, and dressing should be kept separate.
- Reheat: Warm the chickpea and quinoa mixture in the microwave, and add the remaining bowl ingredients after.
More Quinoa Bowl Recipes to Try:
Sweet Potato Grain Bowls with Turmeric Honey Mustard
Quinoa and Roasted Veggie Power Bowls
Harissa Chickpea and Broccoli Bowls
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates
BBQ Ranch Chickpea Quinoa Bowls
Equipment
- Medium pot with lid
- Mixing bowls
Ingredients
Pickled Red Onions
- 1/2 red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1 Tbsp. sweetener of choice (granulated sugar, honey, or maple syrup)
- 1 tsp. kosher salt
Chickpea Quinoa Bowls
- 3/4 cup dry (uncooked) quinoa
- 1 1/2 cups vegetable broth
- 1 Tbsp. extra-virgin olive oil
- 1 (15-oz.) can chickpeas, rinsed, drained and patted dry
- 1/2 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 cup BBQ sauce
- 3/4 cup frozen/thawed fire-roasted corn, warmed
- 1 medium avocado, cut into chunks
- 1/2 cup grated sharp white cheddar cheese
Yogurt Ranch Dressing
- 1/3 cup 2% plain Greek yogurt
- 2 Tbsp. mayonnaise
- 1 1/2 tsp. fresh lemon juice
- 1 Tbsp. finely chopped fresh chives
- 1/2 tsp. dried dill (or 2 tsp. fresh)
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Pickle Red Onions:Place red onions in a medium heat-proof bowl.In a medium pot, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)
- Cook Quinoa:Using the same pot, combine quinoa, vegetable broth, and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 to 18 minutes. Remove from heat, stir, and place lid back on to let grains steam until you're ready to assemble the bowls.
- Prepare Yogurt Ranch:In a medium bowl, combine Greek yogurt, mayo, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.
- Sauté Chickpeas:Heat oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for 4 to 5 minutes, stirring only occasionally, until slightly crisp. Season with smoked paprika, garlic powder, and a pinch of salt.Add BBQ sauce and cook 1 to 2 more minutes, allowing sauce to glaze over chickpeas. (Note: if you prefer saucier beans, add an extra 1 to 2 Tbsp. of BBQ sauce.) Remove from heat.
- Divide quinoa mixture evenly between 3 bowls. Top with BBQ chickpeas, fire-roasted corn, pickled red onion, sharp cheddar, and avocado. Drizzle yogurt ranch dressing overtop, and garnish with fresh chopped chives, if desired.
Notes
- Make-Ahead: The yogurt ranch can be made up to 3 days in advance. Refrigerate in an airtight container. You can also prepare the pickled red onions up to 1 week ahead. Refrigerate in a sealed jar or container.
- Store: The BBQ chickpeas, quinoa, corn, and white cheddar can be store together, however the onions, avocado, and dressing should be kept separate.
- Reheat: Warm the chickpea and quinoa mixture in the microwave, and add the remaining bowl ingredients after.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Could this be made without the mayo?
Yes, you can just use extra yogurt!
Super simple yet delicious! Ingredients were all pantry staples. Single recipe made 4 large bowls. Entire family loved this recipe!
This was delicious! I love the BBQ chickpeas and the combination of flavors.
This is SO good!! What a perfect mix of flavors. Satisfying, delicious and refreshing. This will no doubt become a staple dinner for me.
This is delicious. Better than the sum of its parts. And I normally don’t like bbq sauce or ranch dressing. Well done, Ja ie!
I’m so glad you enjoyed it, Josie! Thank you for taking the time to leave a review!
Made this for a group of friends and they all loved it. Thank you so much for the recipe. I had chickpeas and quinoa to cook up so it was just perfect.
These are full of great, hearty, healthy flavours. Super yummy. The real star here is the pickled onions though. Gotta figure out how to use those in other recipes!!
Truly delicious and a quick throw together!! Will make again!
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Excellent! This dish is making me look forward to lunch everyday this week.
Hi Elizabeth – I’m so thrilled you enjoyed this one! Thank you for coming back and leaving a review!
This was a huge hit with my family- will be including it our dinner rotation.
We substituted Farro for Quinoa and all of the flavors were delicious 😋