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BBQ Chickpea Sandwiches

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Occasion 4th of July, Canada Day, Sandwiches and Wraps
Nutrition 1/2 cup serving, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Sandwich:

  • 2 1/2 tbsps olive oil
  • 1 tbsp garlic minced
  • 15 1/2 oz tomato sauce
  • 3 tbsps tomato paste
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dry mustard
  • 1/8 tsp pepper black
  • 1/4 tsp salt
  • 1/4 cup jam raspberry
  • 1/4 cup apple cider vinegar
  • 2 tbsps molasses * If you don’t have molasses, substitute with honey or maple syrup
  • 1 tbsps Worcestershire sauce * If you don’t have Worchester sauce, substitute with soy sauce
  • 2 cups chickpeas cooked
  • 3 tbsps cornstarch

Coleslaw:

  • 1/2 head cabbage red; very thinly sliced
  • 1/2 head cabbage green; very thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 tbsp sugar
  • salt and pepper

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

Recipe Notes

*Note: Could be made with an aquafaba mayo instead of vinegar mix