bbq chickpeas

Delicious and crispy air fryer chickpeas! These Korean BBQ flavored roasted chickpeas are crunchy, delicious and so moreish. They will make perfect healthier snacks.

Air Fryer Korean BBQ Chickpeas

chickpeas

olive oil

brown sugar

soy sauce

Korean chili flakes

tsp fine sea salt

ginger powder

garlic powder

onion powder

Dehydrate

Transfer well-drained chickpeas onto an air fryer basket ensuring they are not overlapping each other. Roast them at 100C / 212 F for 5 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with a paper towel or kitchen cloth.

Transfer

Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the air fryer basket and spread them well. Place the basket into the air fryer. 

Turn up the air fryer temperature to 175 C / 347 F and bake the chickpeas for a total of 15 mins. Half way though this time, shake the basket around for even cooking.

In the mean time, combine and whisk the remaining ingredients – brown sugar, soy sauce, Korean chili flakes, salt, ginger powder, garlic powder, and onion powder in a small bowl.

When the chickpeas are ready, turn the air fryer off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.

Transfer the seasoned chickpeas back into the air fryer basket and spread them well so they don’t overlap. Put the basket back to the air fryer. Bake the chickpeas in the cooling down air fryer for 20 – 30 mins. (Air fryer is off.) This will help chickpeas get even crispier.

Remove from the air fryer and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad as a garnish.

AIR FRYER METHOD (FASTER!)

Preheat oven at 100 C / 212 F for 10 mins. Line up the baking paper on a large rimed baking sheet. Transfer well-drained chickpeas onto a baking sheet ensuring they are not overlapping each other. Bake for 10 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with paper towel or kitchen cloth. Remove the baking sheet from oven.

Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the baking sheet and spread them well.

Turn the oven temperature up to 175 C / 347 F and place the baking sheet in the oven. Bake the chickpeas for a total of 45 mins and half way though baking turn the chickpeas around for even cooking.

When the chickpeas are ready, remove the baking sheet from the oven and turn the oven off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.

Transfer the seasoned chickpeas back to the baking sheet and spread them well so they don’t overlap. Put the baking sheet back to the oven.

Bake the chickpeas in the cooling down oven for 30 mins. (Oven is off.) This will help the chickpeas get crispier. Remove from the oven and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad.

OVEN ROASTING METHOD

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

Add lemon juice (optional, leave out if you prefer crispy texture) and stir.

Turning off the heat then finish it with chopped parsley. Serve as a side dish or with salad or rice.

Sweet and mildly spicy, hearty and delicious, this sloppy sandwich is husband and kid approved! It comes together quickly and easily. You&#039;re gonna want seconds!

Sloppy BBQ Chickpeas Sandwich

tomato paste

apple cider vinegar

balsamic vinegar

maple syrup

chipotle pepper

smoked paprika

mustard

salt (or

water (or more as needed (to thin))

store-bought coleslaw mix (or

mayonnaise

yellow mustard

celery salt

cilantro ((optional))

(15 ounces) chickpeas (rinsed and drained)

red onion (diced)

(15 ounces) crushed pineapple (drained)

cilantro

recipe Maple Chipotle BBQ Sauce (above)

recipe Simple Vegan Coleslaw (above)

burger buns (your choice (gluten free if desired))

pickles (optional)

Put all ingredients into a high speed blender and purée until smooth

Transfer to a medium pot and simmer 15 to 20 minutes until desired consistency is reached. (You&#039;re going to add the chickpea mixture to this pot later, so use one big enough - not just a small sauce pot).

For the Maple Chipotle BBQ Sauce

In a medium mixing bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, yellow mustard, and celery salt. 

Add the coleslaw mix and cilantro and toss well until everything is well covered.

Refrigerate until ready to use.

For the Simple Vegan Coleslaw

Add one can of rinsed, drained chickpeas to a large mixing bowl. Mash the chickpeas with a potato masher or a fork.

Add the other can of chickpeas, red onion, drained crushed pineapple and cilantro.

When the BBQ Sauce is done simmering and has thickened up to your liking, add the chickpea mixture and stir well. Simmer for another 5 to 10 minutes to heat through.

To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!

For the BBQ Chickpeas Sandwiches

I cook in small batches and love that I can easily size your recipes down.  I finally remembered to buy a small can of pineapple pieces and made this. I had some prepared barbecue sauce purchased for  a pizza recipe. What was I waiting for? This sandwich is the bomb!!!

Good but a bit too spicy.  Only added one adobo pepper, but i’ll leave out completely next time.  Thanks.

This is sooooo good! Super-duper easy to make all the way around: BBQ sauce, coleslaw, chickpea mixture. Though I like coleslaw, I'm not a fan of lots of mayo, so I didn't use the full amount called for in the recipe. It was just enough to cream up the cabbage, plus it didn't take over the BBQ flavor of the chickpea mix. The addition of the pineapple is subtle, it does not overwhelm the BBQ flavor at all. I didn't have any cilantro on hand, so maybe I'll include that next time, because there WILL be a next time!

I love that I can freeze this, too; it will take me too long to eat, so into the freezer some of it will go. 

If you like BBQ, please try this - - you won't be disappointed!

NOTE: I have Jenn's book Meatless Mondays, from which I got this recipe. If you don't have it, please get yourself a copy. Every recipe I've tried has been a winner. :)

Jenn, this was too good;  I planned on leftovers for tomorrow,  but it is all gone!  Thanks for a great recipe.

I want to thank you for the recipe "SLOPPY PINEAPPLE CHICKPEA BBQ SANDWICH".  You are a genius.  This was the best, most delicious vegan burger we have ever made.  You would think you were eating a pork sandwich.  The pineapple gives the sandwich a meaty texture.  The slaw,  we made with Broccoli Slaw mix,...It was delicious.  The sauce was the crowning glory.

OMG, this was delicious!!!  this is the best BBQ sauce recipe, will definitely use it for other recipes too. Even my meat eater boyfriend was impressed.

This looks so feel-good!! I feel all nourished and warmed just reading about it. Looks delicious.

https://content.jwplatform.com/videos/eQ9ss0ek.mp4

Sweet and mildly spicy, hearty and delicious, these sloppy BBQ Chickpeas Sandwiches are husband and kid approved! They come together quickly and easily in under an hour. You’re gonna want seconds of this delicious dinner recipe!

BBQ Chickpeas Sandwiches

A fresh &amp; colorful vegan BBQ &quot;chicken&quot; salad! Tossed with a creamy avocado ranch dressing, and topped with warm, saucy BBQ chickpeas.

BBQ Chickpea Salad with Avocado Ranch

can chickpeas

BBQ sauce

romaine (about 5-6 cups chopped)

sweet corn, cooked

grape tomatoes

carrots

green onions

Avocado Ranch Dressing

Make the dressing: Or you can prepare this in advance and store in the fridge until ready.

Make the BBQ chickpeas: Rinse and drain chickpeas. In a skillet over medium-low heat, add chickpeas and BBQ sauce. Simmer for about 10 minutes, stirring occasionally. (Feel free to add a splash of vegetable broth or water to slightly thin the sauce if desired.)

Prepare salad: Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.

Assemble: When ready to assemble, toss salad with desired amount of dressing, then top with warm BBQ chickpeas.

This was a very tasty salad!  The flavours were very complimentary to each other… and the dressing!! Wow!  So good!  Thanks for sharing this delicious recipe!
BTW, do you happen to have a homemade bbq sauce recipe?

Thank you for this recipe! It was delicious. I added the juice from half of a lime to the dressing and it was so good. The salad was also great with a sprinkle of shredded cheese.

This is so fresh, flavorful, and filling. Thank you for sharing!

Sticky, sweet, and smoky, these BBQ chickpeas big on flavor with virtually no effort. Bonus: they come together in under 30 minutes!

Sticky Roasted BBQ Chickpeas

15-oz can chickpeas (drained, 425 g can)

Tbsp oil (15 mL)

½ tsp each salt, garlic powder, onion powder, chili powder, smoked paprika, black pepper

barbecue sauce

Prep

Prep: Preheat oven to 400°F (204°C). Drain and pat dry 1 15-oz can chickpeas.

Stir

Stir: Stir together the dried chickpeas with 1 Tbsp oil and ½ tsp each salt, garlic powder, onion powder, chili powder, smoked paprika, black pepper.

Bake

Bake: Spread chickpeas onto an unlined baking sheet. Bake for 15 to 20 minutes, or until golden brown and crispy.

Sauce

Sauce: Transfer cooked chickpeas to a saute pan. Stir in ½ cup barbecue sauce and gently heat over medium until hot and thick. Serve warm on sandwiches, over grain bowls, or by itself!

https://www.youtube.com/watch?v=sIj1yLVSdOI

If BBQ pulled pork and crispy roasted chickpeas had a plant-based baby, this would be it. Sticky, sweet, and smoky, these BBQ chickpeas are our go-to when we want big flavor with zero effort. Bonus: they come together in under 30 minutes!

Grab the full written recipe here: https://www.liveeatlearn.com/bbq-chickpeas/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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