Name: BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan American
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; 4 cups cabbage, green and/or purple – finely sliced; 1 cup carrots – shredded; 2-3 green onions – sliced; ½ cup vegan mayo – homemade or store-bought; 1 tbsp apple cider vinegar; 1 tsp maple syrup; 1 tsp Dijon mustard; 1 small clove of garlic – crushed; ½ tsp salt – or to taste; 2 cups cooked brown rice (or enough for 4 bowls) – or other cooked grains like farro or barley; 4 cooked corn on the cob

Jump to Recipe· 3.9 from 63 reviews

There is something truly magical about the BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe—it captures the perfect harmony of smoky, tangy, and fresh flavors all in one bowl. Imagine tender chickpeas simmered in a luscious BBQ sauce, paired with a crunchy and vibrant creamy coleslaw, all resting on a bed of hearty brown rice. This dish not only satisfies your taste buds but also delivers a wonderful balance of textures and colors that make every bite delightful and nourishing. Whether you’re looking for an easy weeknight dinner or a crowd-pleaser for guests, this bowl is sure to impress and become a beloved staple.

Ingredients You’ll Need

The image shows a top view of various cooking ingredients on a white marbled surface. At the top left, there is a silver metal strainer filled with light brown chickpeas. To its right, a small white plate shaped like a leaf holds two small amounts of light yellow powders. Below, towards the left side, there are three small white bowls arranged horizontally; the first bowl contains a dark liquid, the middle bowl has a thick bright red paste, and the third bowl has another dark liquid with a blue rim around the edge. Between the plates and bowls, a bottle of red and white labeled liquid smoke is tilted slightly to the right. The scene is evenly lit with a clean, simple look. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential—they bring together layers of flavor and texture that make this BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe truly irresistible. From the smoky, slightly sweet chickpeas to the crisp, creamy coleslaw, every element plays a starring role.

Canned chickpeas: Use two 15-ounce cans for a hearty protein base; rinsing well keeps the flavors clean.
Water or veggie broth: Half a cup helps balance the sauce and keeps the chickpeas tender and saucy.
Maple syrup: Adds a natural sweetness that complements the smoky tang perfectly.
Soy sauce: Provides rich umami and a savory depth to the BBQ sauce.
Tomato paste: Gives body and a robust tomato flavor to the sauce.
Balsamic vinegar: Brings a subtle acidity that brightens and balances the overall taste.
Liquid smoke: The secret to infusing that authentic BBQ smoky essence without a grill.
Garlic powder and onion powder: These spices add warm, familiar depth without overpowering the dish.
Green and/or purple cabbage: Four cups finely sliced, for crunch and vibrant color in the coleslaw.
Carrots: One cup shredded adds sweetness and a lively orange pop to the slaw.
Green onion: Two to three sliced for fresh, mild bite in the coleslaw and garnish.
Vegan mayo: Half a cup creates the creamy base for the coleslaw dressing.
Apple cider vinegar: One tablespoon lends a pleasant tang to the slaw dressing.
Dijon mustard: One teaspoon gives a subtle kick to balance the creaminess.
Crushed garlic clove: Adds a fresh burst of flavor in the coleslaw dressing.
Salt: Half a teaspoon or to taste, to bring all the flavors together.
Cooked brown rice or other grains: About two cups per four bowls, the perfect hearty base.
Corn on the cob: Four cooked ears add sweetness and a satisfying bite alongside the bowl.

How to Make BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe

Step 1: Simmer the BBQ Chickpeas

Start by combining all the BBQ chickpea ingredients—including the rinsed chickpeas, water or broth, maple syrup, soy sauce, tomato paste, balsamic vinegar, liquid smoke, garlic powder, and onion powder—in a small pot. Stir everything until well blended. Place the pot over medium-high heat and bring to a gentle simmer. Let this magical mixture cook for about 10 to 15 minutes, stirring occasionally, until the sauce thickens to your preferred consistency and the chickpeas soak up all that smoky, sweet flavor. It’s incredible how these simple pantry staples transform into a mouthwatering BBQ delight in just minutes.

Step 2: Prepare the Quick Creamy Coleslaw

While your chickpeas are simmering away, take a large bowl and toss together the finely sliced cabbage, shredded carrots, and sliced green onions. In a separate small bowl, whisk together the creamy dressing ingredients: vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, crushed garlic, and salt. Pour this luscious dressing over the crunchy veggies and mix thoroughly until every shred is coated with that creamy tang. Set the coleslaw aside to let the flavors meld and develop while you finish the chickpeas.

Step 3: Cook the Grains and Corn

Whether you’re using brown rice, farro, or barley, make sure to cook your grains ahead of time so they’re tender and fluffy. Also, prepare your corn on the cob by steaming, boiling, or grilling to your preference. These grains and corn provide that satisfying, earthy base that helps anchor all the bold flavors in this bowl.

Step 4: Assemble Your BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe

Lay a generous scoop of the cooked grains at the bottom of each bowl. Top with a hearty serving of those dreamy BBQ chickpeas. Add a good helping of the creamy coleslaw on the side, and nestle a cooked corn on the cob right alongside. For an extra pop of freshness, sprinkle some sliced green onions on top. This vibrant mix of textures, colors, and flavors makes every bite sparkle with joy.

How to Serve BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe

A white bowl with three layers: the bottom layer is light brown rice, the right side is filled with shiny, cooked brown chickpeas, and the top left holds a colorful coleslaw with shredded light green cabbage, orange carrots, purple cabbage, and green onions. A small yellow and white corn cob piece is placed on the rice near the coleslaw. A silver spoon rests on the edge of the bowl. The bowl sits on a white marbled surface with parts of another bowl and corn cob visible nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your bowl really shine, sprinkle some extra fresh green onions or even a few cilantro leaves. A squeeze of fresh lemon or lime juice can add a zesty brightness that elevates the smoky BBQ chickpeas beautifully. If you like a bit of heat, a few red pepper flakes or a drizzle of hot sauce will add an exciting kick.

Side Dishes

This bowl stands strong on its own, but if you’re looking to round out the meal, consider serving it with a side of crispy baked sweet potato fries or some warm, crusty bread to scoop up any extra sauce. Roasted vegetables like Brussels sprouts or a light cucumber salad can also complement the flavors while keeping things fresh and seasonal.

Creative Ways to Present

Feel like shaking things up? Transform your BBQ chickpea bowl into a satisfying wrap by spooning the chickpeas and coleslaw into soft tortillas for a delicious handheld option. Or, layer the chickpeas and slaw onto toasted sandwich buns for a sloppy joe-style treat. You can even serve it layered in mason jars for a pretty picnic or packed lunch idea that looks impressive but is super easy to prepare.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, good news—they keep well! Store the BBQ chickpeas and creamy coleslaw separately in airtight containers in the fridge for up to four days. This separation helps maintain the perfect textures so your coleslaw stays crisp and your chickpeas stay wonderfully saucy.

Freezing

Freezing is best suited to the BBQ chickpeas only. Place them in a freezer-safe container and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating. The coleslaw, because of its creamy nature, doesn’t freeze well, so it’s best made fresh.

Reheating

To reheat your leftover BBQ chickpeas, microwave them gently, stirring occasionally, or warm in a small pan over medium heat. If the sauce has thickened too much, add a splash of water or veggie broth to loosen it up. The grains can be reheated on the stovetop or microwave, and the coleslaw is best served cold and fresh for that crisp contrast.

FAQs

Can I use dry chickpeas instead of canned?

Absolutely! If using dry chickpeas, soak them overnight and cook until tender before starting the recipe. This can slightly extend prep time but offers great flavor and texture if you prefer homemade from scratch.

Is the coleslaw vegan?

Yes, the coleslaw uses vegan mayo, making it entirely plant-based and perfect for any vegan or dairy-free diet.

Can I make the BBQ sauce spicier?

Definitely! Add a pinch of cayenne pepper, smoked paprika, or a dash of your favorite hot sauce to the BBQ sauce while simmering for a delicious smoky heat.

What grains work best for this bowl?

Brown rice is classic, but farro, barley, or even quinoa work beautifully, adding different textures and flavors to suit your preference.

How long does the BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe take to prepare?

This dish is wonderfully quick! From start to finish, you’re looking at about 25 to 30 minutes, making it perfect for busy weeknights when you want something hearty but effortless.

Final Thoughts

There’s nothing quite like the comfort and vibrant flavors of the BBQ Chickpea Bowl with a Quick Creamy Coleslaw Recipe to brighten up your dinner table. It’s a celebration of smoky, sweet, creamy, and crunchy all at once—a bowl that feels like a warm hug after a long day. I hope you dive into this recipe with excitement, knowing it’s both nourishing and incredibly delicious. Trust me, once you try it, this bowl might just become your new go-to meal that you’ll want to make again and again.