BBQ Chickpeas Sandwiches

Tomato paste ~ provides a rich tomato flavor

Vinegar ~ delivers a delightful tang

I use a combination both apple cider vinegar and balsamic vinegar for a nice balance of flavor. Distilled white vinegar or red wine vinegar will also work. Play around with your favorite vinegars to make it your own.

Chipotle peppers in adobo ~ gives a nice smoky kick

I add just one chipotle pepper when the kids are eating, but 2 if it’s just adults. Feel free to adjust to your heat tolerance.

Maple syrup ~ brings sweetness to balance the acid and spice

The base of the creamy sauce is vegan mayonnaise, which can be made in 5 minutes or less or store-bought, and the cabbage/carrot mix is store-bought coleslaw mix, so it’s super easy. Just a few extra ingredients turn these easy prepared items into creamy dairy free deliciousness. It’s the perfect contrast to the smoky BBQ chickpeas.

Coleslaw mix ~ Store bought coleslaw mix makes this recipe come together in just minutes. If you prefer to shred/chop your own, use green cabbage, red cabbage, and carrots.

Mayonnaise ~ Again, store bought equals convenience. I like Just Mayo, but there are several brands available these days. If you prefer to make your own, use your favorite recipe or give my super quick and easy homemade vegan mayo a try.

Vinegar ~ I like the flavor of apple cider vinegar. Distilled white vinegar works great, too.

Mustard ~ I like liquid yellow mustard. If you don’t have it, you can use ¼ teaspoon of mustard powder instead.

Celery salt ~ I love celery salt. Especially in potato soup, but it works really great in coleslaw, too. If you don’t have it, use regular salt to taste.

Cilantro ~ If you don’t like cilantro, use fresh parsley instead.

Chickpeas ~ Chickpeas are hearty and “meaty.” Mashing half of them helps to hold the mixture together while still allowing the firm texture of the ones left whole.

If you don’t have or don’t like chickpeas, there are plenty of other options you could use: mushrooms, white beans, lentils, jackfruit (similar to these BBQ Jackfruit Sandwiches or Jackfruit Sliders), or vegan ground “beef.”

Onion ~ I like red onion for their mild flavor. You can use white onion if you like the sharp bite. Green onions would also work.

Pineapple ~ Add additional sweetness and texture that contributes to the “meatiness” of the dish.

Coleslaw ~ Cooling coleslaw is the ideal contrast to the spicy smoky flavors of the chickpeas in this barbecue sandwich.

BBQ sauce ~ We are partial to the homemade smoky chipotle BBQ sauce featured in this recipe, but your favorite store-bought brand will work in a pinch.

Cilantro ~ For a freshness to offset all the smoky, tangy flavors. Use fresh parsley if you prefer.

Buns ~ Your favorite burger buns will work. Choose some that are on the softer side. If your bun is too hard, the BBQ chickpeas will squish out the sides as you take a bite. Use gluten free, if you need/want.

While the BBQ sauce is simmering on the stove, place all of the coleslaw ingredients in a mixing bowl (3) and toss well to combine (4). Add the cilantro (5), if using and toss again to ensure all the ingredients are coated in the sauce (6).

Place in the fridge until ready to use.

To assemble, place a scoop or two of the BBQ chickpeas on a bottom half of the bun, top with the creamy coleslaw and pickle slices. Finish with the top half of the bun.

Serve with chips, fries, or any one of these delicious Vegan Side Dishes.

Storage and freezing

This recipe makes enough BBQ chickpeas for 8 sandwiches, but trust me, you’re going to want seconds. Even if you’re too full for seconds, leftovers taste awesome.

Fridge: Store the chickpea mixture separately from the coleslaw in air-tight containers in the fridge for 3 to 4 days.

Freezer: The BBQ chickpeas can also be frozen in a freezer safe container or plastic bag for up to 6 months.

I do not recommend freezing the coleslaw.

~ This recipe has several components, but they’re all made quickly and easily. To ensure it all comes together in less than an hour, make the BBQ sauce first and get it on the stove to simmer. While the sauce is simmering, mix the coleslaw ingredients and get it in the fridge to chill. Finally, make the chickpea mixture.

~ Add an extra chipotle pepper to the BBQ sauce if you like a spicy kick. The creamy coleslaw will help tame the heat.

~ Make sure to the let the coleslaw rest in the fridge for 20 minutes or so before serving. This allows the cabbage to soften and the flavors to soak in.

~ Choose buns that are on the softer side. The BBQ chickpeas mixture will squish out the sides as you take a bit if your bun is too hard/tough.

~ Lightly toast the buns for even more texture.

~ To make this recipe gluten free, be sure to choose gluten free buns. Or ditch the buns all together and serve the BBQ Chickpeas over rice with a side of the coleslaw.

~ This recipe is oil-free and nut-free!

~ Meal prep: The BBQ sauce and the coleslaw can be made ahead turning this BBQ chickpeas dish into an easy 20 minute meal!

More vegan BBQ recipes