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Barbecue Chickpea Bowl

I like to prep some of my ingredients in advance for this dish so that I can make a really quick lunch during the week. I preprepare the barbecue sauce, steam the potatoes and cook up a batch of chickpeas on a Sunday. I also chop up the broccoli and keep it in containers in the fridge.


Serves 1

1/2 cup cooked chickpeas (canned or cooked from scratch)

3-4 tablespoons barbecue sauce (see recipe below)

150g broccoli, steamed

1 carrot, grated

1/2 Lebanese cucumber, diced

1-2 cups chopped cos lettuce

Barbecue Potatoes:

300g (1 large) diced potato

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp dried parsley

1/2 tsp onion powder

Salt to taste

Homemade Barbecue Sauce:

(Makes 1 1/4 cups)

1 cup tomato passata (I use Mutti brand)

2 ½ tablespoons maple syrup

1 tablespoon good quality balsamic vinegar or ACV

1 tsp Dijon mustard

2 tsp soy sauce

½ tsp garlic powder

2 tsp liquid smoke

⅛ tsp allspice


  1. Boil or steam the potatoes until cooked. Cool to room temperature and use straight away or place in a sealed container in the fridge until required (I like to cook up a batch each week and keep in the fridge). Place the cooked and cooled potatoes into a bowl and cover with spices. Toss gently to coat evenly. Place the potatoes into an air fryer or onto a lined oven tray. Air fry for 10 minutes or bake at 200C for 20 minutes, or until lightly browned.

  2. To make the barbecue sauce place all the ingredients into a small jug and mix together.

  3. Place the chickpeas and barbecue sauce into a saucepan and simmer for 5 minutes (or place in a microwave safe bowl and microwave for 1-2 minutes).

  4. To assemble your bowl: Place the lettuce in the bottom of the bowl. Top with broccoli, barbecue chickpeas, carrot, cucumber and potatoes.

Calories per serve: Approximately 500

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