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BBQ Chickpea Sandwiches
Prep Time10minutes
Cook Time10minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a medium saucepan add 1/2 tablespoon olive oil and garlic.
  2. Cook over medium low until garlic is fragrant. Add tomato sauce, tomato paste, and additional seasonings to pan. Whisk to combine. Bring to a simmer.
  3. In a separate large, shallow pan, heat remaining 2 tablespoons olive oil. Pat cooked chickpeas dry and toss in cornstarch until covered. Add chickpeas to heated oil in pan. Do not crowd. Stir occasionally until chickpeas are lightly brown.
  4. Add sauce to pan with chickpeas and stir to coat. When sauce and chickpeas are thoroughly heated, turn off heat and build sandwiches.
  5. To make coleslaw, toss ingredients together in a bowl and place in fridge.
  6. Serve with coleslaw, pickles, hot sauce and potato roll buns
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
BBQ Chickpea Sandwiches
Prep Time10minutes
Cook Time10minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a medium saucepan add 1/2 tablespoon olive oil and garlic.
  2. Cook over medium low until garlic is fragrant. Add tomato sauce, tomato paste, and additional seasonings to pan. Whisk to combine. Bring to a simmer.
  3. In a separate large, shallow pan, heat remaining 2 tablespoons olive oil. Pat cooked chickpeas dry and toss in cornstarch until covered. Add chickpeas to heated oil in pan. Do not crowd. Stir occasionally until chickpeas are lightly brown.
  4. Add sauce to pan with chickpeas and stir to coat. When sauce and chickpeas are thoroughly heated, turn off heat and build sandwiches.
  5. To make coleslaw, toss ingredients together in a bowl and place in fridge.
  6. Serve with coleslaw, pickles, hot sauce and potato roll buns
Notes
Comments
  • Nicole Cooper

    I use special vegan Worcestershire sauce, but regular has anchovy paste. Just a heads up! I was surprised by this, years ago.

  • Susan Keller

    Nicole Cooper, I was wondering if this turned out super sweet. I like to follow recipe exactly the first time I make it, but I am dubious about the jam AND the molasses.

  • zizania

    They lost me with the raspberry jam. I’m finding that a lot of these recipes have a bit too much sugar in them for a diabetic. Still might be able to make some of them with some tinkering.

  • Mary A Wieland

    And the amount of oil used outrageous. Ever heard of dry sautéing?? Works well.