# Components:
→ Chickpeas & Sauce
01 - 2 cans (14 oz each) chickpeas, 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
# Directions:
01 - Preheat the oven to 400°F if choosing to bake the chickpeas.
02 - Heat olive oil in a large skillet over medium heat. Add diced red onion and cook for 2 to 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
03 - Add drained chickpeas along with smoked paprika, cumin, black pepper, and a pinch of salt. Toss to coat evenly, then pour in vegan BBQ sauce and stir to combine.
04 - Simmer the mixture over medium heat for 5 to 7 minutes, stirring occasionally until the sauce thickens and chickpeas are heated through.
05 - Spread the BBQ-coated chickpeas on a parchment-lined baking sheet and bake for 15 minutes at 400°F, stirring halfway through, until slightly caramelized.
06 - Meanwhile, toast the bread slices in a toaster or on a skillet with vegan butter or olive oil until golden and crisp.
07 - Pile the prepared BBQ chickpeas generously onto each toasted slice. Top with optional garnishes such as fresh herbs, sliced red onion, avocado, or a squeeze of lime.
08 - Serve immediately while warm.
