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barbecue chickpea bowls

Barbecue Chickpea Bowls with Creamy Cabbage Slaw

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 70 minutes
  • Yield: 5 1x


Chickpeas cooked in a quick and easy, low-sugar homemade barbecue sauce accompanied by creamy (mayo-free) cabbage slaw, greens, avocado, and brown rice.



Barbecue Chickpeas

  • 1 tbsp extra-virgin olive oil
  • 1 medium red onion, diced
  • 4 medium garlic cloves, minced
  • 1 398 mL jar crushed tomatoes (I use Eden brand)
  • 3 tbsp pure maple syrup
  • 2 tbsp molasses
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce (vegan brands include Wizard's and Annie's)
  • 2 tbsp tamari or coconut aminos
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp each fine sea salt and freshly ground black pepper, or to taste
  • 3 cups cooked chickpeas

Creamy Cabbage Slaw

  • 1/2 cup raw cashews, soaked for 4 hours and drained
  • 1/2 cup filtered water
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • 1 clove garlic
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper
  • 4 cups shredded red cabbage
  • 1 large sweet apple, cored and finely chopped
  • 3 medium celery stalks, finely chopped

Brown rice

  • 1½ cups brown rice, rinsed
  • 2¾ cups water
  • 1/4 tsp fine sea salt

Everything else

  • 4 cups shredded spinach
  • 1/2 an English cucumber, chopped (optional)
  • 4 green onions, chopped
  • 1 large or 2 small ripe avocado, pitted and sliced


  1. Begin by cooking the brown rice: In a medium saucepan, combine the rice, water, and salt and bring to a boil. Turn down heat to low and cover. Cook for 45 minutes, until all water has been absorbed.
  2. In a large, heavy bottomed skillet, warm the oil over medium heat. Add the onion, garlic, and a pinch of salt and cook, stirring occasionally, for 5 minutes. Add the crushed tomatoes, maple syrup, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, tamari, smoked paprika, cumin, cayenne, salt, and pepper. Whisk to combine, then add the chickpeas. Cover and turn down heat to medium-low. Simmer, stirring occasionally, for 20 minutes.
  3. Make the slaw: Combine the drained cashews, water, lemon juice, Dijon, maple syrup, garlic, salt, and pepper in a blender and blend until very smooth and creamy. If you have not done so already, shred the cabbage in a food processor. (Alternatively, if you do not have a food processor, you can thinly slice the cabbage by hand.) Place the cabbage, apple, and celery in a large bowl and add the dressing. Toss to coat.
  4. To assemble the bowls, place desired amount of rice, chickpeas, cabbage slaw, spinach, cucumber, green onion, and avocado in a bowl. Pass hot sauce at the table for an extra flavour punch.
  • Category: Dinner, Lunch
  • Cuisine: American, Vegan