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+ servings
BBQ chickpea and veggie bowl
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5 from 6 votes

BBQ Chickpeas and Rice Veggie Bowl

This BBQ chickpeas and veggie bowl is another family-favorite version of a grains, beans, and veggies bowl. These roasted vegetables are so good, in our house, the kids are eating them off the hot-from-the-oven pan. We’re lucky if we have enough left to make our bowls. I’m not complaining! With sticky BBQ sauce and addictive roasted vegetables, this dish is a winner
Prep Time10 mins
Cook Time30 mins
Course: Bowl
Cuisine: Anytime
Keyword: BBQ chickpeas
Servings: 4 serves
Calories: 334kcal


  • 1 can chickpeas drained and rinsed
  • 1 head broccoli chopped into bite-sized florets
  • 2 bell peppers color of your choice, seeded and sliced
  • 1 red onion halved and sliced
  • 2 tablespoon olive oil
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 2 cups cooked brown rice
  • 1 avocado peel and pit removed, diced
  • ¼ cup cilantro chopped
  • 1 cup BBQ sauce either homemade or store-bought (see notes)


  • Preheat the oven to 370°F (190°C). Line 2 rimmed baking sheets with parchment paper. 
  • Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
  • Spread them out in one even layer. Roast for 20 minutes, mix the veggies and swap the pans in the oven so the one on top is now on the bottom. 
  • Roast another 10 to 15 minutes, until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit).
  • Add ½ cup of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, avocado, and cilantro equally among the bowls. Drizzle with  BBQ sauce.



BBQ Sauce
If you are buying a store-bought BBQ sauce be sure to check the label for the ingredients as they can sometimes contain lots of extra added sugar.
For a delicious homemade BBQ sauce try this one.
Storing Leftovers
Leftovers should be stored in an airtight container in the fridge for 3-4 days.
Meal Prepping
All components of this meal can be prepped ahead of time and stored in an airtight container in the fridge.
Avocado should not be added until the bowl is ready to be served to prevent it from becoming brown and mushy.


Calories: 334kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 967mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2951IU | Vitamin C: 219mg | Calcium: 98mg | Iron: 2mg