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When I first decided to commit to a plant-based vegan diet, I came across lots of recipes that required this or that rather exotic ingredient that I didn’t have in my pantry. I don’t like having to make a trip to a health food store every time I find an interesting-looking recipe, so whenever I come across a dish that’s simple and easy to prepare, it just makes my day!
Today’s recipe for BBQ chickpeas and rice falls perfectly into that category. I had some leftover vegan barbecue sauce, so I combined it with canned chickpeas and put the whole thing in the oven, and it came out lovely!
Because of its simplicity, this dish is going to be perfect for anyone who’s new to the plant-based diet. I decided to add some diced crimini mushrooms to my BBQ chickpeas, but you can omit them if you don’t have any.
You can easily customize this recipe to your own liking: use some other kind of beans, add more vegetables before sending the chickpea mixture to the oven (some diced carrots and onions should work well). Or just leave it as is, because, as they say in the South: if it ain’t broke, don’t fix it!
If you’d like to add some extra crunch, feel free to top the cooked BBQ chickpeas and rice with some fresh diced peppers, onions, avocado, and/or cilantro.
Barbecue Chickpeas and Rice
An easy and healthy recipe for vegan BBQ chickpeas and rice that comes together in about 30 minutes.
Ingredients
- 1 cup whole grain rice (or brown rice)
- 1 can chickpeas, drained and rinsed
- 4-5 crimini mushrooms, diced
- 1/2 cup BBQ sauce - homemade (see Notes*) or store-bought
- dash of sriracha or other hot sauce cilantro or parsley, to garnish.
Instructions
- Cook brown rice according to the package directions.
- Preheat the oven to 375 degrees F.
- Add chickpeas and mushrooms to an 8 x 8 ovenproof dish. Pour barbecue sauce over the mixture, stir, and send to the preheated oven.
- Bake for 15-20 min, stirring a couple times, until the sauce evaporates slightly but doesn't dry out completely. Take the chickpeas out of the oven, stir in hot sauce (if using), and let rest for 5 min.
- To serve: Arrange cooked rice on a plate, top with chickpeas, garnish with cilantro or parsley. Enjoy!
Notes
*See my recipe for easy homemade BBQ sauce over here.
Recommended Products
-
Pyrex 8" x 8" Square Glass Baking Dish -
Triple Crown, Organic BBQ Sauce - Classic, 14 oz -
Eden Organic Garbanzo Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
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Nutrition Information:
Yield:
2Serving Size:
1/2 recipeAmount Per Serving: Calories: 514 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Carbohydrates: 100g Fiber: 15g Sugar: 34g Protein: 21g
Question for you: What are your favorite vegan barbecue recipes?
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Yum! This sounds like something I am going to have to try. Thanks for sharing 🙂
You’re welcome Rob, let me know how it turns out!
I made this and added a bunch of veggies to the chickpeas (peppers, onions, carrots, celery) and then used a shawarma marinade instead of BBQ. It was awesome!
That sounds delicious, Nick! Thank you for your feedback!
Hi Alina
What a simple but nice dish! I’ve added spinach and made a sauce with tahini, lemon juice and soy sauce. It was a bit more on the asian side 😀
My boyfriend and I absolutely loved it, thanks for the recipe
That sounds delicious, Greta! Glad you liked the recipe!
Just made this dish for my family. Everyone’s plate was empty! Thank you!
Great to hear that, Spon! Thanks for letting me know!
Alina, we tried the BBQ chickpeas and rice and my family LOVED it, including my 3 picky kids. My wife and I added raw cucumbers, red onions and red pepper to the bowl and it was delicious! Thanks so much for sharing.
Matt
Awww, so glad to hear that, Matt! I haven’t made this recipe for my daughter yet but should try soon – hoping she’ll love it too!