Sloppy BBQ Chickpeas 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!
Maple Chipotle BBQ Sauce (Makes 1.5 cups)
Chickpea BBQ Sandwiches
- 2 cans (15 ounces) chickpeas rinsed and drained
- ¼ of a red onion diced
- 1 can (15 ounces) crushed pineapple drained
- ¼ cup chopped fresh cilantro
- 1 recipe Maple Chipotle BBQ Sauce above
- 1 recipe Simple Vegan Coleslaw above
- 8 burger buns your choice (gluten free if desired)
- pickles optional
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 to 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 Simple 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 cilantro and toss well until everything is well covered.
Refrigerate until ready to use.
For the BBQ Chickpeas 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 to 10 minutes to heat through.
To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!
~ 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 chickpea 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.
~ This recipe is oil-free and nut-free!
~ Meal prep: The BBQ sauce and the coleslaw can be made ahead turning this dish into an easy 20 minute meal!
Store the chickpea mixture separately from the coleslaw in air-tight containers in the fridge for 3 to 4 days.
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.
~ Nutrition facts calculated without buns or pickles.
Calories: 315kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Fiber: 9g | Sugar: 27g