# Ingredients:
→ 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 - Set oven to 400°F if opting to bake chickpeas.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 2 to 3 minutes. Add garlic and cook for an additional minute.
03 - Incorporate chickpeas, smoked paprika, cumin, black pepper, and salt into the skillet. Toss to evenly coat, then stir in BBQ sauce.
04 - Simmer mixture for 5 to 7 minutes, stirring occasionally, until sauce thickens and chickpeas are heated through.
05 - Spread BBQ-coated chickpeas on a parchment-lined baking sheet and bake for 15 minutes, stirring halfway, until slightly caramelized.
06 - Toast bread slices using a toaster or skillet with vegan butter or olive oil until golden and crisp.
07 - Pile the BBQ chickpeas generously onto each slice of toast. Garnish with fresh herbs, sliced red onion, avocado, or a squeeze of lime as desired.
08 - Present immediately for best texture and flavor.
