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BBQ Chickpea Tacos

Valentina Celant
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main, Tacos
Cuisine Tex-Mex
Servings 4 servings


  • 2 cans chickpeas rinsed and drained
  • 1/3 cup BBQ sauce
  • 3 cups shredded coleslaw mix
  • 1/4 cup vegan mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 large ripe avocado sliced
  • garlic salt to taste
  • tortillas to serve (2-3 per person)
  • fresh cilantro


  • First, rinse and drain the chickpeas and place in a nonstick saucepan. Add in the BBQ sauce, and turn heat on to medium. You want the BBQ sauce to thicken and coat the chickpeas nicely!
  • While the chickpeas heat up, make the slaw. In a large bowl, mix together the vegan mayo, ACV, and garlic salt. Add in the shredded coleslaw and toss until evenly coated.
  • To serve, warm up 2-3 tortillas per person. Spoon in the chickpeas, and top with the slaw, sliced avocado, and some cilantro leaves. Eat immediately!