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BBQ Ranch Chickpea Quinoa Bowls
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5 from 29 votes

BBQ Ranch Chickpea Quinoa Bowls

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Grain Bowl
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 3

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

Serving: 1bowl | Calories: 478kcal | Carbohydrates: 62g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Sodium: 1100mg | Fiber: 11g | Sugar: 17g