Recipe Contributed By Healthfully Ever After

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BBQ Chickpea Sandwiches

Prep Time 10 minutes
Cook Time 10 minutes



  • 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


  • 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


  • In a medium saucepan add 1/2 tablespoon olive oil and garlic.
  • 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.
  • 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.
  • Add sauce to pan with chickpeas and stir to coat. When sauce and chickpeas are thoroughly heated, turn off heat and build sandwiches.
  • To make coleslaw, toss ingredients together in a bowl and place in fridge.
  • Serve with coleslaw, pickles, hot sauce and potato roll buns


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