These BBQ Chickpea Tacos make such an easy and flavourful dinner recipe! The chickpeas are coated in caramelised bbq sauce, and it’s all served with pickled onions and a divine kale and cabbage slaw! Vegan and great for Super Bowl!
Can you believe that Super Bowl is just around the corner?! Every year we usually go to our friend Chris’ house, which is actually where we met about 6 years ago, so it’s definitely become a tradition. Every year we all make something and bring it over. Since we’re going to be on the road for 5 weeks, we’ll be celebrating at the Smorgasburg’s Super Vegan Sunday during the day. Spoiler alert: I am TOTALLY looking forward to it!! All that food – yes please! Anyway, in celebrating of our typical Super Bowl Sunday though, I made you these BBQ Chickpea Tacos. They’re perfect for Super Bowl, and definitely after that if you want a quick and flavourful dinner recipe.
Inspired by my Tropical Quinoa Bowl, I pan roasted the chickpeas in homemade BBQ sauce until it was slightly caramelised around the chickpeas. P.S. you can totally use bought natural bbq sauce for this too. I love the Annie’s brandfor this. Honestly, by itself this is amazing. Added with crispy soft taco shells, pickled onions and my kale cabbage slaw? It’s a phenomenal combination. You get all the sweet, crunchy, brine-y and soft textures all at once and they blend together seamlessly.
Now, if you’re making these on the spot, they’ll taste amazing. If you’re meal prepping them, they’re still amazing; you just need to adjust a few steps. Make the items separately, then assemble when ready to eat. These would also be great with some avocado for a creamy element too. Enjoy friends and I hope you make these for Super Bowl and beyond!
In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas.
Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Assembling the Tacos
Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
Layer with kale cabbage slaw, chickpeas and pickled onions over the soft taco shells. Serve with limes. Enjoy!
If you’re gluten free remember to check that your taco shells are gluten free!