This spicy BBQ chickpea pizza is like a vegan version of BBQ chicken pizza, with a little bit of a kick! It’s a plant-based weeknight dinner you’ll want in your regular rotation.
I have no shortage of vegan pizza night options here on Jessica in the Kitchen, from Grilled Peach, Basil and Vegan “Goat” Cheese Pizza to Sweet Potato and Kale Pizza with Balsamic Drizzle . But if you have a weakness for sticky, sweet barbecue sauce, then this BBQ chickpea pizza might just be the one for you!
The inspiration for this recipe struck sometime after I discovered how to make roasted chickpeas —and after I first combined these humble little beans with barbecue sauce to make my BBQ Chickpea Buddha Bowls . I just knew I wanted to put BBQ chickpeas on all the things , so: why not pizza?
Why You’ll Love This BBQ Chickpea Pizza Recipe
Here’s why this vegan BBQ chickpea pizza is a keeper:
- Easy . Making this BBQ chickpea pizza is simple: just pour, toss, assemble, and bake.
- Versatile . I use my Strawberry BBQ Sauce , but go ahead and use your favourite, whether it’s homemade or store-bought. You can also swap in store-bought pizza dough instead of making your own.
- Irresistible . Sweet, spicy, savoury, and cheesy—what’s not to love?!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Whole wheat pizza dough or dough of your choice – I use my vegan pizza dough recipe , but you can also use this gluten-free vegan pizza dough .
- Chickpeas – Use canned for convenience, or cook your own chickpeas and use 1 1/2 cups.
- Tomato sauce – I use my Homemade Roasted Garlic Tomato Sauce .
- Sweet BBQ Sauce – You want something with sweetness to contrast with the other flavours in this recipe.
- Hot sauce – Use as much or as little as you like!
- Vegan mozzarella cheese shreds – Most store-bought plant-based cheese shreds are formulated to melt.
- Red onions
- Plum tomato
- Garlic powder
- Olive oil
- Parsley – Optional, for garnish.
How to Make Vegan Spicy BBQ Chickpea Pizza
This simple vegan pizza comes together lickety-split! Here’s what you’ll need to do.
- Prepare . Preheat your oven to 500ºF. Place the dough on a pizza stone or a baking sheet lined with a silicone mat.
- Season the chickpeas . Toss the chickpeas with the barbecue sauce and hot sauce in a small mixing bowl.
- Assemble . Spread the tomato sauce over the dough. Top with the cheese, tomato, onions, and chickpeas. Sprinkle garlic powder over the entire pizza, then drizzle olive oil over the top.
- Bake . Place the pizza in the oven and bake for 14 to 17 minutes, or until the cheese is melty, and the dough is baked through.
- Serve . Let the pizza cool slightly, then garnish with parsley. Slice and enjoy.
Tips for Success
This vegan spicy BBQ chickpea pizza is a cinch, but here are some additional tips to help you make sure it turns out perfect:
- Use a thick BBQ sauce . One that’s too thin will run off of the chickpeas instead of coating them.
- Keep an eye on the pizza . Check it at 14 minutes to see if it’s done. Some types of pizza crust will take longer than others.
- Make the chickpeas extra crispy . You can broil the pizza for a few extra minutes after it’s done cooking to brown the cheese a bit and make the chickpeas crispier. Watch the pizza the entire time, though—it can burn fast!
Variations
Sliced pineapple is a super delicious addition to this BBQ chickpea pizza—especially if you want to amp up the sweetness a little more.
For a more traditional (but still vegan!) take on BBQ chicken pizza, swap my vegan chicken for the chickpeas. For some crispy-crunchy freshness, add kale coleslaw to the top just before serving.
How to Store
Store leftover pizza wrapped in foil or in an airtight container in the refrigerator for up to 4 days. Reheat it in a 425ºF oven until it’s warmed through, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this BBQ chickpea pizza for up to 3 months; wrap it tightly to prevent freezer burn. For faster, more even reheating, let it thaw in the refrigerator before warming it up according to the instructions above.
More Vegan Pizza Recipes
- Vegan Naan Pizza
- Kale Pesto Pizza (Garlicky & Ridiculously Delicious)
- Vegan Pizza Recipe
Ingredients
- 1 whole wheat pizza dough or dough of your choice , gluten free or otherwise
- 1 16 oz. can chickpeas , drained and rinsed OR 1 ½ cups cooked chickpeas
- ½ cup fresh tomato sauce
- 6 tablespoons sweet bbq sauce
- 1 – 2 tablespoons hot sauce
- 2 cups vegan mozzarella cheese shreds
- A few slices of red onions
- 1 medium plummy tomato , thinly sliced
- 2 teaspoon garlic powder
- drizzle olive oil , optional
- chopped parsley for garnish
Instructions
- Preheat oven to 500 F degrees. Place the pizza on a pizza stone (preferred) or baking sheet with a silicone mat.
- In a small bowl, toss the chickpeas, bbq sauce and hot sauce in a bowl to combine. Set aside.
- On the pizza dough, spread the tomato sauce over the pizza. Top with the cheese, the tomato slices and the onion slices. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
- Add the bbq chickpeas on top. Sprinkle garlic powder all over the entire pizza.
- Drizzle olive oil over the top.
- Place in the oven and bake for 14-17 minutes, until cheese is melty, and the dough is ready. Check to ensure it isn’t burning after the 14 minute mark. If you want you can broil the pizza for a few extra minutes afterwards – just watch that it doesn’t burn!!
- Remove, let cool slightly, and enjoy! Top with chopped parsley for garnish if you want.
Notes
- To store: Store leftover pizza wrapped in foil or in an airtight container in the refrigerator for up to 4 days. Reheat it in a 425ºF oven until it’s warmed through, or in the microwave.
- To freeze : F reeze this BBQ chickpea pizza for up to 3 months; wrap it tightly to prevent freezer burn. For faster, more even reheating, let it thaw in the refrigerator before warming it up according to the instructions above.
Vegan BBQ Chickpea Pizza
Ingredients
- 1 whole wheat pizza dough or dough of your choice gluten free or otherwise
- 1 16 oz. can chickpeas drained and rinsed OR 1 ½ cups cooked chickpeas
- ½ cup fresh tomato sauce
- 6 tablespoons sweet bbq sauce
- 1 - 2 tablespoons hot sauce
- 2 cups vegan mozzarella cheese shreds
- A few slices of red onions
- 1 medium plummy tomato thinly sliced
- 2 teaspoon garlic powder
- drizzle olive oil optional
- chopped parsley for garnish
Instructions
- Preheat oven to 500 F degrees. Place the pizza on a pizza stone (preferred) or baking sheet with a silicone mat.
- In a small bowl, toss the chickpeas, bbq sauce and hot sauce in a bowl to combine. Set aside.
- On the pizza dough, spread the tomato sauce over the pizza. Top with the cheese, the tomato slices and the onion slices. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
- Add the bbq chickpeas on top. Sprinkle garlic powder all over the entire pizza.
- Drizzle olive oil over the top.
- Place in the oven and bake for 14-17 minutes, until cheese is melty, and the dough is ready. Check to ensure it isn’t burning after the 14 minute mark. If you want you can broil the pizza for a few extra minutes afterwards - just watch that it doesn’t burn!!
- Remove, let cool slightly, and enjoy! Top with chopped parsley for garnish if you want.
Notes
- To store: Store leftover pizza wrapped in foil or in an airtight container in the refrigerator for up to 4 days. Reheat it in a 425ºF oven until it’s warmed through, or in the microwave.
- To freeze : F reeze this BBQ chickpea pizza for up to 3 months; wrap it tightly to prevent freezer burn. For faster, more even reheating, let it thaw in the refrigerator before warming it up according to the instructions above.
Nutrition
Vegan BBQ Chickpea Pizza https://jessicainthekitchen.com/vegan-bbq-chickpea-pizza/ May 22, 2023
These air fryer veggie chips are made with beets, carrots, sweet potatoes, and smoked paprika! They crisp up beautifully in the air fryer, perfect for pairing with your favorite dip.
Beets, carrots, and sweet potatoes may not be the first foods that come to mind when you think “chips.” But they totally should be, because after a quick coating in olive oil, these veggies are ready to be cooked in the air fryer.
The result is a crispy, crunchy snack that’s absolutely addictive! It’s impossible to eat just one (or two, or ten…), especially when you serve them alongside your favorite dip. They’re a little bit sweet, a little bit smoky, and the crispiest veggie chips you can get without hauling out a deep fryer!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sliced root veggies – Use one or more of the following: beets, carrots, or sweet potatoes.
- Cornstarch
- Olive oil – Or another cooking oil you have on hand.
- Salt
- Black pepper
- Smoked paprika – I love adding smoked paprika for a subtle smoky flavour.
What Can I Substitute for Cornstarch?
Cornstarch soaks up some of the moisture from the veggies, helping give the veggie chips their crispy texture. However, if you’d like to substitute it for something else, tapioca starch or arrowroot are great alternatives.
How to Make Air Fryer Veggie Chips
Once you’ve sliced the veggies, all the hard work is done! Here’s how to make crispy air fryer veggie chips.
Slice the root vegetables. Use a chef’s knife or mandoline to cut the vegetables into 1/16-inch slices.
Coat in cornstarch. If desired, place the sliced vegetables in a large bowl and sprinkle the cornstarch over the top; toss to coat.
Prepare. Preheat your air fryer to 320ºF.
Season. Drizzle or spray the veggie chips with oil. Toss to coat, then add the salt, pepper, and paprika, and toss again.
Air fry. Place the vegetable slices in an even layer in the air fryer basket and cook for 25 to 30 minutes. Open the air fryer and give it a shake every 5 minutes to ensure even cooking.
Finish. Once the chips are crispy, remove them from the air fryer basket and season to taste.
Tips for Success
Here are some additional tips for perfect air fryer veggie chips:
- Slice the vegetables as thinly and evenly as possible. Thin slices will help to ensure that all of your chips are done cooking at the same time. A mandoline slicer is best for this.
- Don’t overcrowd the air fryer basket. Make sure the vegetables are in an even layer and not overlapping, otherwise they won’t cook properly.
- Adjust the cooking time as needed. Cooking times may vary depending on how thick your slices are and what type of vegetables you’re using, so keep an eye on them and adjust the cooking time accordingly.
Variations
Want to switch things up? You can use another root vegetable in this recipe, like rutabagas or parsnips; other types of vegetables like zucchini have higher moisture content and won’t cook at the same temperature or time.
You can also change up the seasonings. Add dill, parsley, and onion powder for ranch veggie chips, or chili powder for some Tex-Mex flavour. You can also play up the veggies’ natural sweetness by adding cinnamon.
Serving Suggestions
Air fryer veggie chips are delicious served on their own as a snack, or you can use them to top salads, soups, and other dishes. Of course, the best way to serve them is with an amazing dip! Try them with:
- Vegan Whipped Feta Dip
- Spicy Roasted Red Pepper Hummus
- Roasted Garlic White Bean Dip
How to Store Leftovers
Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Can This Recipe Be Frozen?
No, this air fryer veggie chip recipe won’t freeze well.
More Air Fryer Recipes
- Air Fryer Shoestring Fries
- Air Fryer Chocolate Chip Cookies
- Crispy Air Fryer Tofu (How to Make Crispy Tofu)
- Air Fryer Green Beans
Ingredients
- 3 of any of the following , approximately 3 cups sliced veggies or 400 grams:
- Large Beet , Red or Golden, Rinsed and peeled
- Large Carrot , Any color, rinsed
- Sweet Potato , Any color, rinsed
- 1 teaspoon cornstarch , optional (3 grams)
- 2 teaspoons olive oil , 8 grams
- ½ teaspoon salt , 2 grams
- ¼ teaspoon black pepper , optional (0.5 grams)
- 1 teaspoon smoked paprika , optional (1.5 grams)
Instructions
- Slice the vegetables to 1/16 inch in thickness. This is much easier and more accurate using a mandoline slicer.
- Optional step: Place the sliced vegetables in a large bowl and sprinkle with corn starch. Toss to coat.
- Preheat the air fryer to 320 degrees Fahrenheit.
- Drizzle or spray the sliced vegetables with oil. Toss to coat.
- Add salt, pepper, and paprika, and toss to coat.
- Place the vegetable slices in the air fryer basket in an even layer and cook for 25 – 30 minutes. Open the air fryer and give it one quick shake every 5 minutes to ensure even cooking.
- Taste the vegetable chips when they’re done and add any additional salt if desired.
Notes
- Oil: Can substitute with an oil spray or use vegetable oil, canola oil, or avocado oil.
- Cornstarch: This will help remove even more moisture. You can substitute cornstarch with tapioca starch if preferred.
- Vegetables: I do not recommend using zucchini to make veggie chips since they contain far more liquid than any of the above mentioned vegetables and require a much longer cook time and lower cook temperature to dry them out more.
- Nutrition information depends on the vegetables you use in the recipe.
- To store: Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
