Monday, September 29, 2014

Barbecue Chickpea Sliders with Apple Slaw - #10DaysofTailgate

There is nothing more awesome on game day than some BBQ chicken sliders, am I right?  Well, I wanted them but didn't want the meat. So I simply switched the chicken out for chickpeas.  

Smashing chickpeas is way easier than cutting chicken in my opinion.  Way more fun too. 

Lets talk about this BBQ sauce. Now, I've made homemade barbecue sauce before and it's been good. This however, was the BOMB.  I loved that you didn't have to cook it. I just threw it all in a bowl, stirred and it was done. This was a sweet BBQ sauce and I loved it.  It was amazing with the chickpea mixture. 

I ate it cold. The family thought I was crazy not to heat it up. Whatever, I thought it tasted fantastic.  I'm sure it would be good hot too. 

If your coleslaw mix doesn't have carrots, go ahead and throw some in.  It makes it pretty.  I like pretty food.  I threw in some El Diablo Mango Mustard and it tasted awesome!  You got the sweet and spicy chickpea mixture with the cool sweet cole slaw with just a little zip. Yea, this was an awesome sandwich. 

I've made this sandwich so, so many times and it has become a family favorite!

Barbecue Chickpea Sandwich Recipe

1 can chickpeas, drained
1/4 medium red onion, diced fine
2 tbsp. pickled jalapenos, diced fine
1/2 - 3/4 cup barbecue sauce
Apple Slaw
4 slices bread

Use a fork or potato masher, smash your chickpeas. Leave some texture so it's not like hummus. Mix  in your onion, jalapenos and bbq sauce. Start with 1/2 cup sauce and add more as needed. 

BBQ Sauce Recipe

1 1/2 cups dark brown sugar, packed
1 1/4 cups ketchup
1/2 cup red wine vinegar
1/2 cup water (leave out if you want it thicker)
1 tbsp. worcestershire sauce
2 1/2 tsp. ground mustard
2 tsp. paprika
1 1/2 tsp. salt
1 tsp.pepper

Whisk everything together until sugar has dissolved. Store in refrigerator or serve immediately. 

Apple Slaw

2 small apples, julienned
1 bag coleslaw mix
2 green onions, sliced thin

3 tbsp. almond milk
2 tbsp. apple cider vinegar
2 tsp. maple syrup
1 1/2 tsp. El Diablo Mango Mustard
1 small clove garlic, minced
Salt and pepper

Mix apples, cabbage, carrot and green onion.  Toss with the dressing. When cutting the veggies, use a mandoline to cut in one direction and then a knife to cut in the other direction. 

Recipes adapted from Simply Scratch and Closet Cooking

Here's what the rest of the crew brought to the table...


BBQ Sausage & Cheese Plate by The Spiffy Cookie           

Vegified Hot “Wings”  by Curious Cuisiniere            

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               

Carrot Karma Gazpacho with Caviar Limes by Culinary Adventures with Camilla


Chile con Queso by Sew You Think You Can Cook 


Slow Cooker Meatball Subs by Things I Make (for Dinner)      

Kicked Up Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef              
Frito Chili by From Gate to Plate  

Beef Kabobs by A Day in the Life on the Farm      


  1. What a great idea!! I am going to try this for a Meatless Monday meal.

  2. Great option for the non meat eating tailgaters!

  3. That sounds fantastic - very creative spin on a BBQ sammie!