In my mind, there are few sandwiches better than pulled pork on a hamburger bun, drizzled with a tangy barbecue sauce and topped with cold, crisp coleslaw. It’s messy, rich and delicious.
But sometimes you may want something a bit lighter, or at least something less meaty. Whether you're feeding vegetarians or not, serving (and eating) plant-based proteins instead of meat is not only a wise choice, for your health and that of the planet, it's also trendy. (See Exhibit A: Impossible Burger and Exhibit B: Slutty Vegan, the Atlanta-based vegan burger and hot dog joint that's gained a national following.)
To make a successful vegetarian barbecue sandwich, turn to canned chickpeas, one of the most versatile canned beans. They can stand up to intensive cooking without turning to mush, they turn crisp and brown far quicker than their kidney-shaped relatives, and they still taste pretty darn great when cooked in a matter of minutes, as is necessary when making a 30-minute supper.
Add in the highest-quality jarred barbecue sauce you can find (and want to pay for). Here, I’ve used Lillie’s Q Carolina Barbeque Sauce, which, with a rich tomato backbone and bright vinegary tang up front, is made in the style of western North Carolina sauces.
Both this sauce and a couple of drained cans of chickpeas should spend as much time together as you can afford. In the meantime, make a quick coleslaw with pre-chopped mix, mayonnaise and a bit more of that barbecue sauce. Add a hefty amount of freshly ground black pepper for some bite.
The final steps will be to toast a few hamburger buns, and then finish off the chickpeas with a tad more sauce. This fresh addition adds back the zip and piquancy that has mellowed over the last several minutes. Give the beans in the pot a few good smashes with a potato masher to break up some of the beans and add variety and body to their texture.
To serve, pile the chickpeas high on each of the buns and top with as much coleslaw as you’d like. There will probably be leftovers — and that’s a great thing.
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