BBQ Chickpeas with Maple Glazed Carrots and Spinach

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 2 servings


  • 1 can rinsed and drained chickpeas
  • 2 cup chopped fresh green beans
  • 1/4 cup your favorite vegan BBQ sauce.
  • 2 cup spinach rinsed and dried.
  • 8-10 inch assorted colors of carrots rinsed cut into 4 sticks about 1/2 thick.
  • 1/4 cup maple syrup
  • 2 tbsp coconut or grape seed oil optional


  • Toss the chickpeas and green beans in the barbeque sauce until fully coated.
  • Bake in a preheated oven at 350 degrees for 20 minutes or until green beans are able to be pierced with a fork. Set aside.
  • Sautee carrot sticks in coconut oil until tender, add maple syrup and stir. Dash with salt and pepper to taste.
  • Pile spinach greens, then carrots, then chickpeas/green beans for a warm summer salad.
  • Garnish with parsley or any fresh green herb!


Extra Calories – Add 1 cup of cooked quinoa or brown rice.
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