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Slow Cooker Barbecue Chickpeas

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Traditional flavors combine in this Slow Cooker Barbecue Chickpea recipe, a satisfying and completely plant-based twist on classic barbecue.
Servings 6 cups



  • 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
  • 2 tablespoons 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 hours or low for 5.
  • Taste and add additional salt or vinegar if you like. If the chickpeas are dry or you prefer a saucier consistency, add more water.


Serve the barbecue chickpeas piled high on whole-wheat or gluten-free buns, topped with slaw and hot sauce if you like things spicy.
Or, serve a generous portion with cooked greens and cornbread to make substantial and satisfying vegetarian barbecue plate.
5-Ingredient Everyday Creamy Cabbage Slaw and One-Bowl Cornbread Muffins make for easy and tasty side dishes.