These BBQ Chickpea sliders were an idea that came about as I was looking for a simplistic meal. It was one of those nights when you open the fridge, you are down to a few random ingredients and start trying to recall old episodes of “Chopped” for inspiration. However this time, I refused to let things stump me, and easily came on the idea for these fun sammies.
The ingredients I had: dry chickpeas, cabbage, onion, and some nice rolls. I started by soaking then cooking the chickpeas, the longer part of the process that you can skip entirely if you had a can sitting in your pantry.
I can see these being made in the winter to go with a night in watching football, or in the summer on an evening where you are craving BBQ sauce flavor but not the meat. We are not vegetarians, but I often make veggie meals to help my husband’s cholesterol. Though he was skeptical of this idea when we first started it, he enjoys it now as I always make sure to create something flavorful, filling, and full of protein. This meal fit the bill exactly and he loved it!
- two cups (or two 8oz cans) chickpeas
- 1/2 head of cabbage, slivered
- 1/2 an onion, diced small
- 1/2 cup of your favorite BBQ sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 4 slider rolls
In a large skillet, dump in your chickpeas and heat until they are warm. Mix in your BBQ sauce and spices. With a whisk or potato masher, mash up your chickpeas until they start to stick together. Do not turn them entirely into a paste – you are mashing just enough so that they hold their form on the sandwich bun.
Slice and toast your slider buns. Place a small mound of your BBQ chickpeas in the middle of your bun. Top with your thinly shredded cabbage and diced onion.
I served mine with a side of coleslaw – the perfect way to use up the rest of my cabbage! THIS LINK has my coleslaw recipe 🙂
I hope you find this recipe an easy and tasty way to eat veggie. Stay tuned for more Meatless Monday posts in the future!
X.O. Abbey Co.