Far from your typical, sandwich, this hearty meal is loaded with goodness. BBQ sauce-smothered chickpeas are piled high with a crisp, low-fat rainbow slaw. Don’t hesitate to place an extra napkin in your lap because things are about to get messy. In the best way, of course.

BBQ Chickpea Sandwich [Vegan]






For the Rainbow Slaw:

  • 1/2 head red cabbage, very thinly sliced
  • 1/2 head Napa cabbage, very thinly sliced
  • 1 carrot, shredded
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • Salt and pepper

For the BBQ Sandwich:

  • 1 can of tomato sauce
  • 4 tablespoons tomato paste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon. cayenne pepper
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 2 14-ounce cans chickpeas
  • Sandwich buns, for serving


  1. Whisk together the lemon juice, olive oil, maple syrup, and pinch of salt and pepper. Toss with shredded cabbage and carrots. Place in the refrigerator until ready to serve.
  2. Purée together the ingredients for the BBQ sauce. Blend together the tomato sauce, tomato paste, garlic powder, onion powder,1/4 tsp. cayenne pepper, molasses, maple syrup, apple cider vinegar, and soy sauce.
  3. In a medium saucepan, add the chickpeas and BBQ and bring to a low simmer.
  4. Cover and cook for 15-20 minutes, until thick and warm.
  5. Serve on buns with rainbow slaw.