# What You'll Need:
→ Chickpeas & Sauce
01 - 2 cans chickpeas, 14 oz each, drained and rinsed
02 - 1 cup vegan BBQ sauce
03 - 1 tablespoon olive oil
04 - 1 small red onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon black pepper
09 - Salt, to taste
→ Toast
10 - 4 to 8 slices whole grain or sourdough bread
11 - Vegan butter or olive oil, for toasting
→ Garnish (optional)
12 - Fresh cilantro or parsley, chopped
13 - Thinly sliced red onion
14 - Sliced avocado
15 - Lime wedges
# Method:
01 - Warm olive oil in a large skillet over medium heat. Sauté the diced onion for 2 to 3 minutes until softened, then add the minced garlic and cook for an additional minute.
02 - Add the drained chickpeas, smoked paprika, ground cumin, black pepper, and a pinch of salt to the skillet. Stir to coat evenly, then mix in the BBQ sauce.
03 - Simmer the chickpea mixture for 5 to 7 minutes, stirring occasionally until the sauce thickens and chickpeas are heated through.
04 - Spread the BBQ-coated chickpeas onto a parchment-lined baking sheet and bake at 400°F for 15 minutes, stirring halfway through, until slightly caramelized.
05 - Toast the bread slices using a toaster or in a skillet with vegan butter or olive oil until golden and crisp.
06 - Pile the BBQ chickpeas generously onto each toasted bread slice. Finish with optional garnishes such as fresh herbs, red onion, avocado slices, or a squeeze of lime.
07 - Serve immediately while warm.
