Description

This BBQ Chickpea Bowl with Quick Creamy Coleslaw is a delicious, plant-based meal perfect for a hearty lunch or dinner. The chickpeas are simmered in a smoky, tangy BBQ sauce creating a flavorful protein-packed base, while the creamy vegan coleslaw adds a fresh, crunchy contrast. Served over brown rice with corn on the cob, this bowl balances textures and flavors for a satisfying vegan-friendly dish.

Ingredients

BBQ Chickpeas

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

Quick Creamy Coleslaw

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

To Serve

2 cups cooked brown rice (or enough for 4 bowls) – or other cooked grains like farro or barley
4 cooked corn on the cob

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Instructions

Prepare the BBQ Chickpeas: In a small pot, combine all the BBQ chickpea ingredients (chickpeas, water or veggie broth, maple syrup, soy sauce, tomato paste, balsamic vinegar, liquid smoke, garlic powder, and onion powder). Stir well to mix all the flavors. Place the pot over medium-high heat and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chickpeas are well-coated with the BBQ sauce.
Make the Quick Creamy Coleslaw: While the chickpeas simmer, prepare the coleslaw. In a large bowl, combine the finely sliced cabbage, shredded carrots, and sliced green onions. In a separate small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, crushed garlic, and salt. Pour this creamy dressing over the cabbage mixture and toss everything together until evenly coated. Set aside to allow the flavors to meld.
Assemble the Bowl to Serve: To serve, divide the cooked brown rice evenly among four bowls as the base. Top each bowl with a generous portion of the BBQ chickpeas, followed by a scoop of the creamy coleslaw. Include a cooked corn on the cob alongside or as a side. Garnish with additional sliced green onion if desired. Enjoy your flavorful, wholesome BBQ chickpea bowl!

Notes

Store any leftover BBQ chickpeas or coleslaw in airtight containers in the fridge for up to 4 days.
Reheat the chickpeas in the microwave when ready to eat; add a splash of water if the sauce is too thick.
This recipe is great as a sandwich filling too—stuff a toasted bun with mashed chickpeas and top with the coleslaw for a delicious sloppy joe-style sandwich.