Slow Cooker BBQ Chickpeas

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You may have started focusing your diet on plant-based or vegetarian foods, but that doesn’t mean you can’t indulge in a sweet-and-spicy, barbecue-sauce-coated meal from time to time. Just grab your slow cooker and whip up this easy-breezy vegan dish. Don’t forget to prep ahead—the chickpeas have to soak overnight before cooking.

Slow Cooker BBQ Chickpeas - Vegan Dish |

Yields 6 cups



2 cups dried chickpeas
3 cups water
1 bay leaf

BBQ Sauce

2 Tbsp. apple cider vinegar
2 Tbsp. maple syrup
1/4 cup organic ketchup
2 Tbsp. chili powder
1/2 tsp. smoked paprika
1 tsp. pink salt
1/2 tsp. ground black pepper


  1. Soak chickpeas overnight in water. (Tip: Use the ceramic slow cooker container to soak to save time.)
  2. The next day, drain and rinse beans. Add back to slow cooker along with 3 cups water and bay leaf and cook covered on low 6 hours.
  3. Once cooked, check water level. If a thicker sauce is preferred remove about 1/2 cup water before adding BBQ sauce ingredients.
  4. Add sauce ingredients to slow cooker and stir to combine. Cover and cook another 30-60 minutes.