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!
Notes
If you’re gluten free remember to check that your taco shells are gluten free!
To store: Store each component of these BBQ chickpea tacos separately; they can be refrigerated for up to 4 days. Then, reheat the tortillas and chickpeas in a skillet or the microwave and assemble.
To freeze: This recipe isn’t ideal for freezing, although the BBQ chickpeas will keep in the freezer for up to 3 months. (The other components should not be frozen.) Store them in an airtight container or freezer bag, then thaw in the refrigerator before reheating.