# List of 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
# How to make it:
01 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 2 to 3 minutes until softened, then stir in minced garlic and cook for 1 minute.
02 - Stir in chickpeas, smoked paprika, ground cumin, black pepper, and salt. Toss to coat evenly, then mix in the vegan BBQ sauce.
03 - Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the sauce thickens and chickpeas are heated through. Alternatively, spread the chickpeas on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 minutes, stirring halfway through to caramelize.
04 - While the chickpeas are cooking, toast bread slices in a toaster or skillet with vegan butter or olive oil until golden and crisp.
05 - Pile the BBQ chickpeas generously onto each toast slice. Garnish with optional fresh herbs, sliced red onion, avocado, and a squeeze of lime. Serve immediately.
