BBQ Ranch Chickpea Quinoa Bowls (2024)

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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 acomplete protein. Quinoa is also naturally gluten free with a lower glycemic index than most grains.
• Chickpeas: Inexpensive and endlessly versatile,1 canof chickpeas does the heavy lifting in this recipe. Just make sure torinse, drain,and thoroughlydrythe 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 to3 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 #dishingouthealthon Instagram so I can see your creations. Also, follow along onFacebookandPinterestfor the latest recipe updates