BBQ chickpeas are a super easy and versatile staple recipe that adds flavor and protein to bowls, tacos, and salads. All you need are two main ingredients to make BBQ chickpeas on the stovetop or in the oven!
Two of my favorite ingredients are barbecue sauce and chickpeas, so combining them into sticky-sweet BBQ chickpeas is only natural. Whether you're a vegetarian, a vegan, or a meat-eater, this dish is sure to become a staple in your meal rotation.
These BBQ chickpeas are a quick and easy vegan protein source that requires only two main ingredients (plus oil and salt) to make: chickpeas and BBQ sauce.
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Recipe features
- Flavor: BBQ chickpeas take on the flavor of the BBQ sauce that they are simmered in. Sweet BBQ sauce is my go-to because the high sugar content creates great browning and caramelization. I also include tips for how to make the chickpeas smoky and spicy to mix up their flavor.
- Texture: Stovetop BBQ chickpeas are soft and have a sauce that is cooked down and concentrated to create a sticky-sweet coating on the chickpeas. The oven-baked version can be as crispy as you want it to be!
- Versatile: This is a super simple way to take a boring can of chickpeas and turn them into something more flavorful. Add BBQ chickpeas to bowls, wraps, salads, etc.
- Dietary notes: It's easy to make this recipe vegan and gluten-free by using a vegan and gluten-free BBQ sauce.
Ingredients
- Chickpeas: One 15-ounce can of chickpeas generally yields 1 ½ cups cooked chickpeas. I prefer to cook dry chickpeas in the Instant Pot for more control over texture and flavor, but this recipe works with any kind of cooked chickpea.
- BBQ sauce: I love Trader Joe's Kansas-style BBQ sauce and Kinder's BBQ sauce. They reminds me of Sweet Baby Rays, which is quite sweet. I also like to make homemade BBQ sauce with molasses and brown sugar as the base. This method works best with sweet BBQ sauce because the sugar caramelizes and creates a sticky sauce. I have not tested this recipe with vinegar-based BBQ sauces, but I would be curious to hear how it goes if you get the chance.
- Oil: Choose a neutral oil, like canola oil, to cook the chickpeas.
Stovetop option
Heat a medium or large skillet over medium heat. Drizzle with a thin layer of neutral oil.
Add the drained and rinsed chickpeas, BBQ sauce, and salt. Stir to coat the chickpeas in the sauce. Cook over medium heat, stirring every few minutes, until the sauce is reduced. This will take about 8 to 10 minutes.
At this point, the chickpeas are ready to serve. For crispier stovetop BBQ chickpeas, continue cooking for an additional 5 minutes over medium heat. This will further reduce the sauce and brown the chickpeas.
Oven option
Roasted chickpeas are dehydrated, which makes them crispy and a little crunchy. Start by heating the oven to 425F. Toss the chickpeas with neutral oil and salt. Transfer to a parchment-paper-lined sheet pan (optional, but makes clean up a lot easier).
Roast the chickpeas at 425F for 20 minutes, then remove them from the oven. Drizzle the BBQ sauce directly onto the chickpeas on the pan, tossing with a spatula to coat.
Return to the oven for 5 to 10 minutes, or until the sauce is concentrated and sticky. The goal is mostly crisp, slightly crunchy chickpeas. This is the same method that I use for baked BBQ tofu.
Cassidy's top tips
- Rinse and drain chickpeas before using them. This will help remove any excess salt and liquids from canning.
- For smoky BBQ chickpeas, add ¼ teaspoon of smoked paprika along with the BBQ sauce.
- For spicy chickpeas, add ¼ teaspoon of cayenne pepper or ½ teaspoon of hot sauce along with the BBQ sauce. Or add both for extra spicy BBQ sauce!
- This recipe also works well with white beans, such as navy beans, great northern beans, or cannellini beans.
Storage tips
Storage: BBQ chickpeas should be stored in the refrigerator in a closed container. Keep for 3 to 4 days, for best quality. Roasted chickpeas lose some of their crispiness after refrigerating.
Reheating: Reheat on the stovetop over medium-low heat for 4 to 5 minutes. They can also be reheated in the microwave.
Freezing: Chickpeas freeze well. Just let the chickpeas cool to room temperature before transferring them to a freezer-safe container. Freeze for up to 3 months. Let thaw overnight in the fridge or reheat in a skillet.
More BBQ favorites
As pictured above, I like to serve BBQ chickpeas in bowls with quinoa and kale greens. They're also great with tahini slaw or broccoli salad in tacos or served on top of white cheddar mac and cheese.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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BBQ Chickpeas (Stovetop or Roasted)
Ingredients
- 2 teaspoons neutral oil
- 15 ounce can of chickpeas drained and rinsed
- ¼ cup sweet BBQ sauce see note #1
- ¼ teaspoon salt
Instructions
Stove Instructions
- Heat a medium or large skillet over medium heat. Drizzle with a thin layer of neutral oil. Once hot, add the chickpeas, BBQ sauce, and salt.
- Stir to coat the chickpeas in the sauce. Cook over medium heat, stirring every few minutes, until the sauce is reduced, about 8 to 10 minutes. The sauce should be very gently bubbling. Reduce the heat if it is bubbling too rapidly or burning. For crispier stovetop BBQ chickpeas, continue cooking for an additional 5 minutes over medium heat.
Oven Instructions
- Preheat the oven to 425F. In a bowl, toss the chickpeas with the oil and salt. Transfer to a parchment paper-lined baking sheet.
- Roast the chickpeas at 425F for 20 minutes, then remove from the oven. Drizzle the BBQ sauce directly onto the chickpeas, tossing with a spatula to coat.
- Return to the oven for 5 to 10 minutes, or until the sauce is concentrated and sticky. The goal is mostly crisp, slightly crunchy chickpeas. Remove from the oven and enjoy immediately.
Video
Notes
- BBQ sauce: This method works best with sweet BBQ sauce because the sugar caramelizes and creates a sticky sauce. I have not tested this recipe with vinegar-based BBQ sauces, but I would be curious to hear how it goes if you get the chance.
- Stovetop vs oven methods: The stovetop method yields soft and sticky chickpeas. The oven option yields crispier, dried-out chickpeas. For softer oven chickpeas, simply reduce the initial cook time to 10 minutes.
- Leftovers: Keep refrigerated in a closed container for 3 to 4 days. Reheat on the stovetop over medium heat. Note that oven-roasted chickpeas lose their crispness after refrigerating.
- For smoky BBQ chickpeas, add ¼ teaspoon of smoked paprika along with the BBQ sauce.
- For spicy chickpeas, add ¼ teaspoon of cayenne pepper or ½ teaspoon of hot sauce along with the BBQ sauce. Or add both!
Aidan says
A great idea and so easy! I made these tonight and added them to flour tortilla bowls along with leftover quinoa, roasted peppers and jalapeños and a little lettuce, cotija and sour cream. My family loved them!
Cassidy Reeser says
Sounds delicious! Thanks for the review 🙂