Barbecue Chickpea And Rice Bowls With Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beans · vegetarian, gluten-free, dairy-free

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Ingredients

• 1 1/2 cups dry long-grain white rice
• 2 (15 oz) cans canned chickpeas, drained and patted dry
• 1 tbsp olive oil
• 1/2 cup barbecue sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tsp each kosher salt and black pepper
• 2 cups coleslaw mix
• 1 1/2 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1/2 tsp sugar
• 1 scallions, sliced

Method (tap to check — screen stays awake)

1. Rinse the rice until the water runs clear, then simmer covered in 2 1/4 cups salted water until the grains are tender and all the liquid is gone, about 18 minutes. Rest 5 minutes, then fluff.
2. Heat the oil in a skillet over medium-high and fry the chickpeas, shaking the pan, until their skins blister and some split open, 6 to 8 minutes.
3. Sprinkle in the paprika, garlic powder, salt and pepper, cook 30 seconds until fragrant, then stir in the barbecue sauce.
4. Cook 2 to 3 minutes until the sauce clings to the chickpeas in a sticky glaze rather than pooling in the pan.
5. Toss the coleslaw mix with the mayonnaise, vinegar, sugar and a pinch of salt until evenly coated.
6. Spoon rice into bowls, top with glazed chickpeas and a mound of slaw, and scatter the scallions over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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