The barbecue chickpeas in this dish pair perfectly with the sweet pineapple. Pick a barbecue sauce that is not very sweet to help keep flavors balanced. These vegan and gluten-free bowls take only 20 minutes to make!

Barbecue Chickpea Hawaiian Bowls [Vegan, Gluten-Free]

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Cooking Time



To Make the Coconut Quinoa:

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flake

To Make the Bowl:

  • 2 cups diced fresh pineapple
  • 1 cup sliced red cabbage
  • 1 cup cooked chickpeas
  • 1/4 cup barbecue sauce
  • 4 sprigs cilantro (minced or whole)


  1. In a rice cooker or stove-top pan, combine quinoa, water, and coconut oil. Cook until water is absorbed and quinoa is fluffy about 15 minutes. Mix in salt and red pepper flake.
  2. Meanwhile, chop all the pineapple and red cabbage.
  3. Toss chickpeas and barbecue sauce in a medium bowl. Heat in the microwave until warm. (Alternatively, you can also serve them cold.)
  4. Divide the quinoa between 2 bowls. Spoon in 1/2 cup barbecue chickpeas, 1/2 cup sliced red cabbage, and 1 cup pineapple chunks. Top with cilantro.

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Nutritional Information

Per Serving Calories: 495 | Carbs: 86 g | Fat: 12 g | Protein: 16 g | Sodium: 364 mg | Sugar: 29 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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