Try these Saucy Chickpeas next time you’re looking in your pantry and thinking “what can I do with a can of chickpeas?“
Because we all need new ideas for using those cooked chickpeas!
Even salad dressings – readers LOVE this one.
Saucy BBQ Chickpeas & Green Beans
Nevertheless, we need to switch things up sometimes, and these Saucy Chickpeas with Green Beans do just that!
The recipe comes from Plant-Powered Families, and it’s an easy one-pot dish.
The sauce can even be prepped straight in the dish – just whisking it all together.
However, as you’ll see in my video, I blitzed the sauce in my Blendtec, since I was double-batching and it’s simply faster. (btw, that discount for Blendtec? use code: YAY-BLENDTEC)
And, guess who didn’t follow the recipe? 🙋🏻♀️ Yeaaaah, I added the green beans straight away. 🤦🏻♀️ So, do yourself a solid and follow the recipe: add the green beans just for the last few minutes of baking and they’ll stay beautifully bright like in the photos.
How to serve these Saucy Chickpeas?
Here are some ideas!
- Topped over cooked quinoa, brown rice, or any other cooked grain
- Serve straight up topped with chopped avocado 🥑 seasoned with lemon and a touch of salt
- Get in those greens, serving ‘buddha bowl’ style over steamed kale or spinach
- Serve with/over halved cooked sweet potatoes
- Let cool a little and roll in a tortilla! (or use leftovers for lunch this way)
- Your ideas???
All for now, lovely people! Enjoy the recipe. x Dreena
Saucy BBQ Chickpeas & Green Beans
This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
- 1 1/2 cups green beans cut into bite-size pieces
- 1/4 cup natural ketchup
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 2 medium cloves garlic grated
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1 tablespoon tamari or coconut aminos
- 2 teaspoons vegan Worcestershire sauce
- 1/2 teaspoon chipotle hot sauce optional; see note
- 1/3 cup water
- 1/4 cup minced shallot or onion
- 2 1/2 cups cooked chickpeas see note
First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
Preheat oven to 400F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots. Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
Vegan Worcestershire Note: There are a couple of brands available, see options here.
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little chopped avocado on top is especially delicious!
photos credit: Nicole Axworthy