# 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 - 1/2 teaspoon ground cumin
08 - 1/2 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 - Heat olive oil in a large skillet over medium heat. Add diced red onion and cook until softened, about 2 to 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add drained chickpeas, smoked paprika, ground cumin, black pepper, and salt to the skillet. Toss to evenly coat ingredients, then stir in BBQ sauce until combined.
03 - Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the sauce thickens and chickpeas are heated through.
04 - Alternatively, spread the BBQ-coated chickpeas evenly on a parchment-lined baking sheet and bake in a preheated 400°F oven for 15 minutes, stirring halfway through, until slightly caramelized.
05 - Toast the bread slices using a toaster or on a skillet with vegan butter or olive oil until golden brown.
06 - Pile the prepared BBQ chickpeas generously onto each slice of toast. Optionally, top with chopped fresh herbs, sliced red onion, avocado, or a squeeze of lime.
07 - Serve immediately while warm.
