---
title: BBQ Chickpea & Cabbage Slaw Wraps
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://www.umami.recipes/recipe/LJsHq43UQklMqmhoSz7h
tags: [main, chickpea, vegan]
---

= BBQ Sauce =

Make the BBQ Sauce (see Note 5). Add all the ingredients to a glass or jar for which you have a lid: @ketchup{2/3%cup}(185g, organic), @maple syrup{2 1/2%tbsp}(50g, pure, plus more as needed), @apple cider vinegar{2%tbsp}(30 mL), @soy sauce{1 tbsp + 1 tsp}(23g, or tamari), @molasses{1 tbsp + 1 tsp}(28g, see Note 1), @vegan Worcestershire sauce{2%tsp}(11g), @liquid smoke{2%tsp}(see Note 2), @smoked paprika{1%tsp}, @chili powder{1%tsp}, @black pepper{1/2%tsp}, @onion powder{1/4%tsp} and @garlic powder{1/4%tsp}. Whisk well to combine. Taste, adding a pinch of salt or pepper as needed. For more sweetness, add a bit more maple syrup. For more smokiness, add a few drops more of liquid smoke or a few dashes of smoked paprika.

Store half of the sauce (~½ cup + 2 tablespoons / 175g) for the BBQ Tofu Bowl in a sealed jar or airtight container in the fridge for 1 month or longer (yes, at least 1 month! This is thanks to the acid-heavy ingredient list).

= BBQ Chickpeas =

Cook the BBQ Chickpeas. Heat a large #frying pan{} over medium heat with the @avocado oil{2%tbsp}(28g, or neutral-flavored oil) until shimmering. Add the @chickpeas{2%cans}(15-ounce / 425g each, drained and rinsed) with @kosher salt{}(a pinch). Pan-fry for ~{8-10%minutes}, stirring occasionally, until slightly crispy. Pour in the remaining BBQ Sauce (~½ cup + 2 tablespoons / 175g) until the sauce clings to the chickpeas, about 1 minute, stirring constantly.

= Cabbage Slaw =

While the chickpeas cook, make the Cabbage Slaw. In a large #bowl{}, combine the @coleslaw mix{12%oz}(340g, see Note 3), @vegan mayo{1/4 cup + 2 tbsp}(84g), @jalapeño{1/2}(Fresno, or serrano pepper, diced, optional), @cilantro{1%handful}(14g, leaves and tender stems, chopped, see Note 4), @lime juice{2%tbsp}(30 mL, more to taste) and @maple syrup{1%tsp}(7g, pure). Season with @kosher salt{}(a pinch) and @freshly cracked black pepper{} to taste. For more tang, add more lime juice.

= Assembly =

Assemble: Fill the @flour tortillas{4}(burrito-style, 10 to 12 inches / 25 to 30 cm) with the BBQ Chickpeas and the Cabbage Slaw. Wrap burrito style, and cut in half before serving.