BBQ roasted chickpea bowls (vegetarian / vegan). Vegan buddha bowl with rice noodles and roasted chickpeas. A vegan buddha bowl is what I often have for lunch. I often check which veggies are left in my fridge and just throw everything together in a bowl.

We'll add the spices after baking because they have a tendency to burn. These easy, crispy, roasted BBQ chickpeas make a delicious option for healthy snacking or the perfect crunchy topper for salads. How many roasted chickpea recipes are too many? You can have BBQ roasted chickpea bowls (vegetarian / vegan) using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of BBQ roasted chickpea bowls (vegetarian / vegan)

It's 1 can of chickpeas, drained and rinsed.
You need 1/3 cup of BBQ sauce.
Prepare 1 cup of cooked millet.
It's Half of pint cherry tomatoes.
Prepare Half of green or red bell pepper, chopped.
Prepare Half of red onion, sliced.
You need of Olive oil.
You need of Salt.
Prepare of Pepper.

Asking for a friend… Ok, or not. I know it feels like the most basic of all recipes and almost borderline lame to bring. Looking for a vegan meal packed with protein, fibre and plenty of flavour? This bowl is just for you.

BBQ roasted chickpea bowls (vegetarian / vegan) instructions

Preheat oven to 425°.
Toss chickpeas with your favorite BBQ sauce.
Toss vegetables with olive oil and salt and pepper to taste.
Spread chickpeas and veggies out on a baking sheet.
Start cooking millet to package directions.
Roast chickpeas and veggies for 20 minutes.
Serve veggies and chickpeas over millet with olive oil or extra BBQ sauce on top.

After soaking, remove peanuts from the water, reserving the water, and place in a food processor or. BBQ Chickpea Salad: hearty, healthy, satisfying, eat your veggies and lick your fingers kind of salad. Divide the lettuce among two large bowls. This is a gorgeous, easy recipe to cook at home. The written recipe can be found in my book 'Chetna's Healthy Indian'.