Add protein to your BBQ jackfruit with chickpeas. Enjoy these flatbreads with creamy vegan slaw and serve to friends and family.
Ingredients
BBQ Jackfruit & Chickpea Flatbread
- 2 flatbreads or naan
- 1 [425-g] can young jackfruit
- 2 tbsp (30 ml) avocado oil
- 1 cup (164 g) canned chickpeas
- ⅔ cup (160 ml) BBQ sauce store-bought or homemade (see Note)
- Lime wedges for serving
- Fresh cilantro for serving
Creamy Slaw
- 2 packed cups (140 g) coleslaw mix
- 2 tbsp (30 ml) vegan mayo
- 2 tbsp (30 ml) plain, unsweetened almond-based yogurt
- 1 tsp apple cider vinegar
- Juice of ½ lemon
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Without waiting for the oven to preheat, place the 2 flatbreads onto a baking tray and place the tray into the oven until the bottom of the bread begins to get crisp, 5 to 8 minutes, depending on the size and thickness of your flatbread, then remove them from the oven. The top of the flatbreads may still be soft.
- Meanwhile, preheat a large skillet on medium-high heat. Drain and rinse the jackfruit, discarding the small, oval-shaped cores. Gently shred the jackfruit pieces with your fingers and add them to the pan with the avocado oil. Stir and cook the jackfruit for 5 to 6 minutes, stirring periodically. You want some browning of the jackfruit. Then stir in the chickpeas and BBQ sauce.
- While the jackfruit is cooking, make the creamy slaw. To a medium-sized mixing bowl, add the coleslaw mix, mayo, yogurt, vinegar, lemon juice, salt, pepper, and garlic powder, and stir to combine.
- Set the oven broiler to high and top the flatbreads with the jackfruit– chickpea mixture, leaving some room around the edges as a crust. Place the tray under the broiler for 1 to 3 minutes, until your desired crispness on the crust. Serve with lime wedges and top the flatbreads with dollops of slaw and cilantro.
While the jackfruit is cooking, you can make a really simple homemade BBQ sauce. Simply add the following ingredients to a small saucepan over medium-high heat, starting with the ketchup, agave nectar, and water, and simmer for 3 to 4 minutes: 1⁄2 cup (120 ml) of ketchup, 2 tablespoons (30 ml) of agave nectar, 3 tablespoons (45 ml) of water, 3⁄4 teaspoon of cumin, 1 teaspoon of smoked paprika, 1⁄2 teaspoon of onion powder, 3⁄4 teaspoon of fine garlic powder, 1 teaspoon of vegan Worcestershire sauce, 3⁄4 teaspoon of kosher salt, and 1⁄2 teaspoon of black pepper.