Easy Vegan BBQ Chickpeas and Rice Recipe

I’ve got a treat for vegan comfort food lovers today: a super easy vegan BBQ chickpeas and rice recipe that calls for only a handful of ingredients and comes together in no time! Chickpeas are tossed with homemade BBQ sauce, roasted in the oven, and served over rice for delicious and easy vegan summer dinner.

Note: As an Amazon Associate I earn from qualifying purchases. If you make a purchase through my blog, I may receive a small commission, at no extra cost to you. Thank you!

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 roasted BBQ chickpeas and rice falls perfectly into that category. I had some leftover homemade vegan BBQ 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 recipe 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’d like.

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.

By the way, this recipe is one of the 15 kid friendly vegan recipes that have been approved by my 2 year-old toddler.

How many calories are in BBQ chickpeas?

This BBQ chickpeas recipe has 310 calories per serving (1/2 recipe) when served without rice or any other sides. When served with rice (1/2 recipe), it yields 652 calories per serving.

What recipe are you using for homemade BBQ sauce?

I’m using my easy no-cook BBQ sauce recipe here: it’s made with just 10 easy to find pantry ingredients, doesn’t need to be cooked before used, and can be made in just 30 seconds!

Alternatively, feel free to use store-bought barbecue sauce – best if it doesn’t have high fructose corn syrup.

What can I serve with BBQ chickpeas?

For the ultimate Southern-inspired vegan comfort food experience, serve these BBQ chickpeas with a side of vegan slow cooker collard greens, easy sauteed kale and onions with balsamic reduction, or with my vegan poppyseed coleslaw or spicier vegan chipotle coleslaw, and feel your taste buds do a happy dance 🙂

How do I store BBQ chickpeas?

Pack leftover BBQ chickpeas in an air-tight container separately from rice, and refrigerate them for up to a week. Cooked rice will keep in the fridge for 3-4 days.

Can I freeze BBQ chickpeas?

Yes! Split them in single-serving containers or plastic bags, and store them in the freezer for up to 2 months. To defrost them, take them out of the bag, and microwave on medium for 3-4 minutes, stirring every minute to ensure even defrosting.

Continue to Content

Yield: Serves 2

Easy BBQ Chickpeas and Rice

Print

An easy recipe for vegan BBQ chickpeas that comes together in about 30 minutes. Serve over rice for a healthy and comforting vegan meal.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 cup whole grain rice*
• 1 can chickpeas, drained and rinsed
• 5 crimini mushrooms, diced
• 1/2 cup homemade BBQ sauce**
• dash of sriracha or other hot sauce
• cilantro or parsley, to garnish

Instructions

1. Cook rice according to the package directions.
2. Preheat the oven to 375°F.
3. Add chickpeas and mushrooms to an 8 x 8 ovenproof dish. Pour BBQ sauce over the mixture, stir, and send to the preheated oven.
4. 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.
5. To serve: Arrange cooked rice on a plate, top with chickpeas, garnish with cilantro or parsley. Enjoy!

Notes

*Feel free to use brown rice or white rice instead.

**Alternatively, use store-bought BBQ sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

• 
  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)

Nutrition Information:

Yield:

2

Serving Size:

1/2 recipe
Amount Per Serving: Calories: 515Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 72gFiber: 15gSugar: 16gProtein: 21g

Please note that the provided nutritional information data is approximate.

Follow Vegan Runner Eats on Pinterest for more recipes!

If you want to Pin this recipe, click on the round pin button at the top of this card.

I hope you enjoy my easy BBQ chickpeas and rice as much as we do in our family!

If you’ve enjoyed this post, share it with your friends on social media! And stick around for more awesomeness – subscribe to Vegan Runner Eats to receive the latest posts (I’ll send you a free copy of my vegan dinner recipe e-book as a thank you), or follow the blog on Facebook, Pinterest, and Instagram.

Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 11+ years, a passionate blogger, a YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. This fall, she will be releasing a new vegan meal planning app designed to make following a vegan diet a breeze for everyone.

See Full Bio