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Regular Method: Add all ingredients to a large mason jar or container with a lid and shake. Let sit for 2 hours (up to 2 weeks).Quick Pickle Method: In a small pot, add all ingredients except red cabbage and stir. Once boiling, remove from heat and add to a heat proof container carefully. Add cabbage and stir gently. Close container and let sit for 30 minutes.
Add all the ingredients to a jar and whisk together. Place in fridge until ready to use. Lasts up to 2 weeks.
Add rinsed quinoa and vegetable stock to a medium pot. Bring to a boil, then reduce heat to simmer and cover. Cook according to package ingredients (about 15 minutes).
In a large skillet, add 2 tbsp olive oil. Once hot, carefully add the rinsed and drained chickpeas. Stir together and cook for 2 minutes. Add the smoked paprika, onion powder and garlic powder. Stir together and let cook for 30 seconds, careful not to burn. Add in the BBQ sauce and stir together, cook for another 2-3 minutes then remove from heat.
Add the quinoa to the bottom of a bowl, then top with the BBQ chickpeas, pickled cabbage and any other desired toppings. Drizzle with the homemade ranch.