Slow Cooker Barbecue Chickpeas
This recipe for slow cooker barbecue chickpeas tastes as good as classic meat barbecue! It combines traditional flavors of a sweet and spicy homemade barbecue sauce and meaty chickpeas in the slow cooker for a plant-based twist on barbecue. It’s an easy, satisfying dish even meat eaters will love!
5 star review
“Wow!!! This was so easy to make and so delicious!!”– Victoria
Testing Notes from Robyn
I hope I can convince you guys to try this recipe, because it’s so easy, delicious, and satisfying!
If you’re a vegetarian or you eat a primarily plant-based diet, then you won’t need much convincing at all, because you know this is going to be good.
But if you eat meat and are a bit skeptical as to whether beans are substantial and tasty enough to make a meal, let me just tell you that they absolutely are.
The idea for this recipe came to me when we were eating lunch with friends at Prasad, one of my favorite Portland eateries.
The menu is entirely plant-based, and since Andrew was looking for something hearty and flavorful he was not optimistic that a bowl of veggies was really going to cut it.
He decided to order the barbecue plate, which included chickpeas bathed in a sweet and spicy barbecue sauce, along with slow cooked collard greens and house-made corn bread.
It was so delicious that he had to ban me from stealing bites off his plate, and as soon as we got home I set to work recreating an at-home version.
I chose to go the slow cooker route for these BBQ beans because chickpeas stand up so well to the low and slow treatment, making this a perfect make ahead weeknight dinner.
Plus they store in the fridge really well, so they make an easy, healthy, and filling lunch on the go.
Homemade BBQ sauce is truly the best (hence why I always have a jar of my easy BBQ sauce on hand), and the sauce for these crockpot chickpeas couldn’t be simpler.
And with no chopping required you can get this dish prepped in under 5 minutes, and then go on with your day while the slow cooker does all the work.
Make It Even Easier
While this recipe comes together in a cinch, if you are really in a rush or don’t have all the ingredients for the BBQ sauce, feel free to use your favorite BBQ sauce instead. However, note that this recipe is much lower in sugar than most store-bought BBQ sauces, so if you use store-bought sauce, the sugar content will be higher.
How & What to Serve with Slow Cooker Barbecue Chickpeas
Feel free to use these chickpeas anywhere you would use barbecue chicken – piled high on whole wheat or gluten free buns with creamy cabbage slaw and hot sauce, as a part of a barbecue plate with one-bowl cornbread muffins and cooked greens, or in bowls (similar to BBQ chicken bowls).
THIS RECIPE IS . . .
Slow Cooker Barbecue Chickpeas
- 3 (15-oz) cans chickpeas, rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- 1 (6-oz) can tomato paste
- 2 tablespoons maple syrup, or honey (if not vegan)
- 2 tablespoons dark brown sugar, or blackstrap molasses
- 4 tablespoons apple cider vinegar
- ½ cup water
- Combine all the ingredients in a 6-quart slow cooker, stirring to combine.
- Cook on high for 3-4 hours or low for 5-6.
- Taste and add additional salt or vinegar if you like. If the chickpeas are dry or you prefer a saucier consistency, add more water.