Pineapple Chickpea Maple Chipotle BBQ Sandwich
Maple Chipotle BBQ Sandwich - sweet and mildly spicy, hearty and delicious, this sloppy sandwich is husband and kid approved! It comes together quickly and easily. You're gonna want seconds!
Servings: 8
Calories: 315kcal
Ingredients
Maple Chipotle BBQ Sauce (Makes 1.5 cups)
- 6 oz tomato paste
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- 3 tbsp pure maple syrup
- 1 chipotle pepper in adobo (use 2 if you like it spicy)
- 1 tsp smoked paprika
- 1 tsp ground mustard
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt (or to taste)
- ½ cup water (or more as needed) (to thin)
Cheater Vegan Coleslaw
- 14 oz store-bought coleslaw mix (or freshly shredded green and red cabbage and shredded carrots)
- ½ cup Just Mayo (or your fave store-bought or homemade vegan mayo)
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp yellow mustard
- ¼ tsp celery salt
- chopped cilantro (for garnish) (optional)
Pineapple Chickpea BBQ Sandwiches
- 2 15 oz cans chickpeas (rinsed and drained)
- ¼ of a red onion (diced)
- 15 oz canned crushed pineapple (drained)
- ¼ cup chopped fresh cilantro
- 1 recipe Maple Chipotle BBQ Sauce (above)
- 1 recipe Cheater Vegan Coleslaw (above)
- 8 burger buns (your choice) (gluten free if desired)
- pickles (optional)
Instructions
For the Maple Chipotle BBQ Sauce
- Put all ingredients into a high speed blender and purée until smooth
- Transfer to a medium pot and simmer 15-20 minutes until desired consistency is reached. (You're going to add the chickpea mixture to this pot later, so use one big enough - not just a small sauce pot).
For the Cheater Vegan Coleslaw
- In a medium mixing bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, yellow mustard, and celery salt.
- Add the coleslaw mix and toss well until everything is well covered.
- Refrigerate until ready to use. Sprinkle on chopped fresh cilantro, if using, for garnish just before serving.
For the Pineapple Chickpea BBQ Sandwiches
- Add one can of rinsed, drained chickpeas to a large mixing bowl. Mash the chickpeas with a potato masher or a fork.
- Add the other can of chickpeas, red onion, drained crushed pineapple and cilantro.
- When the BBQ Sauce is done simmering and has thickened up to your liking, add the chickpea mixture and stir well. Simmer for another 5-10 minutes to heat through.
- To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!
Notes
You can have this meal on the table in less than 45 minutes if you time it right.
Make the BBQ Sauce first. Once it's simmering, make the coleslaw and put it in the fridge. Then make the chickpea pineapple mixture. You should be able to make both of those in the 20 minutes that the sauce is simmering. Once the sauce has simmered, add the chickpea mixture and simmer another 10 minutes to heat through. While the final simmering is happening, get out the buns, pickles, and plates.
Voila - fabulous vegan BBQ dinner in 45 minutes!
~Nutrition facts calculated without buns or pickles.
Nutrition
Calories: 315kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 483mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1450IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 3.4mg