• Skip to main content
  • Skip to primary sidebar

Plant Based Jess

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • 📧 SUBSCRIBE
  • Contact Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salads, Dressings and Bowls » BBQ Chickpea Bowl with a Quick Creamy Coleslaw

    BBQ Chickpea Bowl with a Quick Creamy Coleslaw

    Published: Jul 14, 2021 · Modified: Sep 3, 2022 by Jessica

    JUMP TO RECIPE PIN SHARE

    This BBQ chickpea bowl is so satisfying and bold in flavor. This is such a great plant-based recipe for when you are craving smoky BBQ food. Simple & quick to make, great for meal-prep and also healthy!

    Overhead view on 2 bowls that contains brown rice, corn on the cob, a vegan creamy coleslaw and some BBQ chickpeas. There is a large bowl with more of the coleslaw on the side, more corn on the cob on a rectangular plate and the pot used to cook the BBQ chickpeas.

    Last week, I realized that I went a little overboard with my only-sweet new recipes that I posted. It was rainy and really not the most exciting week of my life. My highlight of the week might be that new workout I tried that nearly killed me (thank you Juice & Toya for the pain), which I also did with my 3 and 4.5 y/o. You see, not what you would call a thrilling week.

    So, I'm sure you will excuse my back to back sweet and dessert-ish vanilla granola + coconut milkshake + banana mug cake recipes that were very much needed for mood boosting purpose.

    Thus, I thought we were all more than ready for a very savory, salty and smoky kind of hearty dish. So, say hello to Mr. BBQ chickpea bowl over here.

    I already shared my adoration for chickpeas (yes, I'm very comfortable with being a total health nerd), and my love for smoky flavors. You see where I'm going with this, right? GUYS, this is a bowl made with Smoky Chickpeas. How did I not make this earlier?

    And this recipe really isn't that hard at all! Once you gather a few spices together and opened up 2 cans of beans, then the BBQ chickpeas are pretty much done. You can let them simmer gently while making the quick slaw and boiling some corn (corn-not-optional-please). Your house will smell like a BBQ wood grill shack and you will fill yourself with high-protein-high-fiber-so-good-for-you chickpeas that actually taste good.

    Front angle view on a bowl that's filled with brown rice, half of a corn on the cob, some creamy vegan coleslaw and some saucy BBQ Chickpeas.

    Saucy Smoky Sweet Chickpeas

    This is a saucy kind of chickpea mixture with an amazing combination of sweet and smoky flavors. This is NOT a dry rub crispy chickpea recipe that's meant for snacking (I see these recipes around a lot).

    It is meant to eat over rice or in sandwiches (thinking of you, vegan sloppy joes) and pretty much feels like chickpeas tossed in BBQ sauce. YUM, I know! It's filling, super satisfying and intense in flavors.

    So, for all of my BBQ meat obsessed fellas that I know, this one is for you (and this smoky tofu too!).

    Ingredients you'll need to make the BBQ chickpeas

    • 2 cans of chickpeas
    • Soy sauce
    • Balsamic vinegar
    • Maple syrup
    • Garlic & Onion powder
    • Tomato paste
    • Liquid smoke

    Liquid smoke is essential to add the smoky flavor to the chickpeas, so don't omit it. It is worth the extra trip to the grocery store if you don't already have it (find it in any regular grocery stores), and this tiny bottle will change your life forever anyway (no exaggeration). You can then use it to make smoky sauces, add it to your tofu marinades or add a drop or two to anything that needs a smoky flavor twist. Endless smokiness potential.

    Showing are the ingredients needed to make this recipe: chickpeas, liquid smoke, maple syrup, balsamic vinegar, tomato paste, garlic powder and onion powder.

    And what about the quick creamy coleslaw?

    I sure wanted to keep the focus on the chickpeas as they are key to the recipe and also can be used differently, like in sandwiches. BUT, dang, this creamy slaw is SO good. Do not underestimate the amazingness from combining a creamy slaw with saucy smoky beans.

    I prepare the coleslaw while the chickpeas are simmering on the stove, so it really doesn't make the recipe any longer.

    To make the vegan creamy slaw, you'll need:

    • Cabbage (green, purple or napa): I love to do a mix of different kinds for texture and color, depending of what I have already.
    • Carrots: They add sweetness, color and texture too.
    • Green onion: Or chives. If you are a fan of the oniony flavor, then thinly sliced red onion would work too.
    • Vegan mayo: I have made it with my homemade cashew mayo recipe and a store bought one and both turned out delicious. It depends on how much time you have and if you feel like a no-oil healthier meal too (the store bought ones can be heavy on added fat).
    • Apple cider vinegar: For a delicious tangyness.
    • Dijon mustard: Just a tiny amount adds a nice peppery flavor.
    • Garlic: I love adding a small clove of garlic to the sauce for extra flavor, but omit if you don't feel like a garlicky slaw.
    • Maple syrup: Just a little to balance the flavor.
    Showing is a large bowl that contains a creamy quick coleslaw. There are 2 large spoon on the side of the bowl as well.
    Close up on a large bowl filled with a homemade creamy vegan coleslaw.

    How to make this BBQ chickpea bowl

    1- Start by cooking some rice if not already done. I love using brown rice, but any rice or even other grains like farro or barley would work great too. You want something to soak up on the delicious BBQ sauce! Also, boil the corn in water for about 10 minutes. Then drain and let cool down until ready to eat.

    2- While cooking the rice and corn, start on the chickpeas. Simply combine all of the BBQ chickpea ingredients in a small pot and stir to combine. Then, warm up on medium high heat, uncovered, and keep simmering while stirring often for 10-15 minutes. The chickpeas are ready when the sauce has thickened up to your desired consistency.

    3- While the chickpeas are simmering, make the coleslaw. Slice the cabbage and green onion and shred the carrots, then add them to a large bowl. In a small bowl, combine all the sauce ingredients and whisk. Add the sauce to the cabbage-carrot mixture and stir to combine. Taste and adjust seasonings.

    4- Now, build your bowl! Layer some rice at the bottom, then distribute the warm chickpeas and coleslaw with some corn. Add more green onion if desired.

    • In process picture: overhead view on a pot filled with a dark syrupy mixture. You can see a whisk that's just about to stir in.
    • In process picture: you can see some chickpeas being added to a pot filled with a homemade BBQ sauce.
    • In process picture: overhead view on a pot filled with chickpeas cooking in a BBQ sauce.
    • In process picture: close up on a pot where you can see some chickpeas simmering in a BBQ sauce.

    Watch how to make it

    Overhead view on a bowl that contains brown rice, corn on the cob, a vegan creamy coleslaw and some BBQ chickpeas. There is a fork on the side of the plate.

    In a hurry? Here is how to speed up the recipe!

    • Get bagged & already shredded cabbage, then simply add the dressing and stir.
    • You can also use your food processor to shred the cabbage if you are not used to chop vegetables thinly.
    • Use your favorite store bought BBQ sauce! Simply add some to the chickpeas in a small pot and warm up. In this case, the BBQ sauce should already be to a nice thick texture, so you don't have to simmer for very long, it should be ready within a few minutes when the saucy chickpeas are warmed up.
    • I also always keep a bag of frozen & already cooked brown rice that I can simply thaw in the microwave within a few minutes when in a rush.
    Front angle view on a bowl that contains brown rice, corn on the cob, a vegan creamy coleslaw and some BBQ chickpeas. There is a fork on the side of the plate and you can see a large serving spoon adding more BBQ chickpeas to the bowl. There are more corn on the cob in the background as well.

    BBQ chickpea bowl recipe variation

    You can use the saucy chickpeas as a base and add on a tons of veggies, like chopped onion, mushrooms, leafy greens (collard green, spinach, kale) and even cauliflower. You might want to cook the adds-on first in the pot for a few minutes before adding the rest of the ingredients.

    If you really love smoky flavor, then adding a generous pinch of smoky paprika would boost the flavor even more.

    Other serving ideas

    You can make a delicious sandwich out of this recipe! Forget about the rice and fill a bun with the chickpeas and coleslaw. You could also roughly mash some of the chickpea first while keeping the texture mostly coarse to make a sloppy joes styled sandwich.

    You can make a BBQ pizza using the chickpea mixture instead of the classic tomato sauce! Add all your favorite topping like onion, pepper and mushrooms (cauliflower and pineapple chunks would work great too) and cook your pizza just the same!

    Also, drizzle your bowl with avocado ranch or chipotle sauce for added creaminess.

    Storage tips

    The BBQ chickpeas and coleslaw both store very well, which makes it a great recipe to prepare ahead for busy weeks. Keep them in covered containers in the fridge for up to 4 days. The slaw will soften while resting, but will still remain delicious. Simply warm up the chickpeas in the microwave when ready to eat, and add a splash of water if the sauce became too thick.

    Front angle close up on a bowl that contains brown rice, corn on the cob, a vegan creamy coleslaw and some BBQ chickpeas. There is a fork on the side of the plate and you the focus is on the chickpeas to show their texture.

    Other chickpea recipes you might like

    • Creamy chickpea dill salad
    • Chickpea and vegetable curry
    • Chickpea and oat burgers
    • Broccoli hummus
    • Vegan tray bake
    • Falafel buddha bowl
    • Mediterranean tray bake
    • Chocolate covered chickpeas
    • Rainbow salad bowl
    • Chickpea patties

    I hope you enjoy this BBQ chickpea bowl as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Overhead view on a bowl that contains brown rice, corn on the cob, a vegan creamy coleslaw and some BBQ chickpeas. There is a fork on the side of the plate.

    BBQ Chickpea Bowl with a Quick Creamy Coleslaw

    This BBQ chickpea bowl is so satisfying and bold in flavor. This is such a great plant-based recipe for when you are craving smoky BBQ food. Simple & quick to make, great for meal-prep and also healthy!
    PRINT RECIPE PIN RECIPE
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Servings 3 bowls
    Author Jessica Laroche

    Ingredients
      

    • 2 x 15 oz canned chickpeas - rinsed and drained
    • ½ cup water or veggie broth
    • ¼ cup maple syrup
    • ¼ cup soy sauce
    • 2 tbsp tomato paste
    • 2 tbsp balsamic vinegar
    • 2 tsp liquid smoke
    • ½ tsp garlic powder
    • ½ tsp onion powder

    For the quick creamy coleslaw

    • 4 cups cabbage, green and/or purple - finely sliced
    • 1 cup carrots - shredded
    • 2-3 green onion - sliced
    • ½ cup vegan mayo - homemade or store-bought
    • 1 tbsp apple cider vinegar
    • 1 tsp maple syrup
    • 1 tsp dijon
    • 1 small clove of garlic - crushed
    • ½ tsp salt - or to taste

    To serve

    • cooked brown rice - or other cooked grains like farro or barley
    • cooked corn on the cob

    Instructions
     

    • In a small pot, add all the BBQ chickpea ingredients and stir to combine. Then, warm on medium-high heat and let the mixture simmer for 10-15 minutes. The chickpeas are ready when the sauce is to desired consistency.
    • While the chickpeas are cooking, make the coleslaw by combining the cabbage, carrot and green onion in a large bowl. Then in a small bowl, whisk to combine the sauce ingredients, then add to the cabbage. Stir and set aside until ready to serve.
    • To serve, lay some rice to the bottom of a bowl and top with some BBQ chickpea, coleslaw and corn on the cob. Top with more green onion, if desired. Enjoy!

    Video

    Notes

    • Store any leftover BBQ chickpeas or coleslaw in air tight containers in the fridge for up to 4 days. Reheat the chickpeas in the microwave when ready to eat (you can also add a splash of water if needed first). 
    • This recipe makes for great sandwiches filling too! Stuff a toasted bun with the chickpeas (you can roughly mash some of them) and top with the slaw for a sloppy joe's kind of sandwich.
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    « Vegan Banana Mug Cake
    Pineapple Slush »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    SEARCH


    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    COMFORT FOOD RECIPES


    • Gnocchi Marinara Skillet
    • Vegan Kimchi Ramen Noodles
    • Creamy Gochujang Pasta
    • Flatbread Bruschetta with Pesto and Balsamic Glaze

    POPULAR RECIPES


    • Green Pasta Sauce (Quick and Healthy)
    • Easy Buckwheat Bread (No yeast, No kneading!)
    • Avocado Peanut Butter Green Smoothie
    • 3-Ingredient Almond Flour Peanut Butter Cookies

    Footer

    Copyright © 2021 Plant Based Jess