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A close up of a vegan bbq slider

BBQ Chickpea Sliders with Pineapple Slaw

Easy, fun and kid friendly, these BBQ sliders are the perfect dinner for a crazy day. They are filled with protein, flavorful and have amazing texture.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword vegan bbq burger, vegan slider
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 607kcal
Author Sophia DeSantis


  • 15 ounces canned chickpeas , rinsed and drained (1 can)
  • ½ cup BBQ sauce
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • sea salt , to taste
  • 12 slider buns , gluten-free if needed
  • 1 cup Pineapple Slaw (see recipe below)
  • Roasted sunflower seeds , for serving (optional)

Pineapple Slaw

  • ½ ripe avocado , mashed
  • 1/3 cup crushed pineapple , drained
  • 2 tbsp cilantro leaves , torn
  • ½ tbsp agave
  • 1 lime , juiced
  • ½ tsp apple cider vinegar
  • 2 cups purple cabbage , shredded
  • sea salt and pepper , to taste


Make pineapple slaw:

  • Combine the mashed avocado, pineapple, cilantro, agave, lime juice and apple cider vinegar in a mixing bowl. 
  • Whisk to combine, adding a bit of water to thin as necessary. 
  • Once you have a nice creamy dressing, stir in the cabbage, toss to thoroughly combine and season with salt and pepper to taste.

Make BBQ chickpeas:

  • Add the chickpeas, BBQ sauce, garlic powder and chili powder to a saucepan. 
  • Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon. 
  • Add water 1 tablespoon (15 ml) at a time if the mixture starts sticking to the bottom of the saucepan.
  •  Remove from heat and season with salt to taste.
  • To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole wheat slider bun. Top with a scoop of Pineapple Slaw and sprinkle with roasted sunflower seeds for some extra crunch, if desired.


  • Nut-free, soy-free
  • I added red onion to mine, because we love the bite, and only added pineapple to one batch since many of us don't always love fruit in our savory food.
  • I also used my homemade BBQ sauce.
  • From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman


Calories: 607kcal | Carbohydrates: 106g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1298mg | Potassium: 757mg | Fiber: 13g | Sugar: 31g | Vitamin A: 715IU | Vitamin C: 37.4mg | Calcium: 213mg | Iron: 7.6mg