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!
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!
NotesIf you’re gluten free remember to check that your taco shells are gluten free!