# Ingredients:
→ Chickpeas & Sauce
01 - 2 cans (14 oz each) chickpeas, drained and rinsed
02 - 1 cup vegan BBQ sauce
03 - 1 tbsp olive oil
04 - 1 small red onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - ½ tsp ground cumin
08 - ½ tsp 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 for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute.
02 - Add drained chickpeas along with smoked paprika, ground cumin, black pepper, and salt. Toss to coat evenly. Pour in BBQ sauce and stir to combine.
03 - Simmer mixture for 5 to 7 minutes, stirring occasionally, until sauce thickens and chickpeas are heated through.
04 - Preheat oven to 400°F (200°C). Spread BBQ-coated chickpeas on a parchment-lined baking sheet and bake for 15 minutes, stirring halfway through, until slightly caramelized.
05 - Toast bread slices in a toaster or skillet with vegan butter or olive oil until golden and crisp.
06 - Pile BBQ chickpeas generously on toasted bread. Add optional garnishes such as fresh herbs, thinly sliced red onion, avocado, or lime wedges.
07 - Serve immediately while warm.
