Crispy BBQ Chickpea Vegan Bowls
with Sweet Pepper, Kale & Cucumber
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
V is for victory, when you conjure up an amazing meal. V is also for vegan, when you make that meal without any animal products. Chickpeas are proud to be the centre of attention. Dotted with our BBQ on Bourbon Street spices and coated with BBQ sauce, they’re oven-roasted to crispness. Fluff quinoa with a tasty cider vinaigrette, and let loose on the vegetables: sweet pepper, scallion, cuke and kale, drizzled with more delicious dressing.
We will send you:
- 100g Chopped kale
- 1 Scallion
- 1 Cucumber
- 1 Sweet pepper
- 540ml Chickpeas (canned)
- 60ml BBQ sauce
- 45ml Sweet Cider vinaigrette
- 95g Red quinoa
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
2 g
Sodium
1780 mg
Total Carb
103 g
Sugars
29 g
Protein
24 g
Fibre
21 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. On a lined sheet pan, toss with the BBQ sauce, a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until crispy and beginning to brown. Set aside to cool.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Add ⅓ of the vinaigrette. Fluff the quinoa.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice on an angle. Core and thinly slice the sweet pepper. Thinly slice the scallion. In a large bowl, combine the kale, a drizzle of oil, the remaining spices and S&P. Massage the kale, 1 to 2 min., until softened.
Plate your dish
Divide the quinoa between your bowls. Top with the kale, chickpeas, sweet pepper and cucumber. Drizzle with the remaining vinaigrette. Garnish with the scallion. Bon appétit!
