# 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 - 0.5 teaspoon ground cumin
08 - 0.5 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
# Method:
01 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Incorporate chickpeas, smoked paprika, ground cumin, black pepper, and salt. Stir to evenly coat all ingredients.
03 - Pour in the vegan BBQ sauce and simmer on low heat for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the chickpeas are heated through.
04 - Preheat oven to 400°F. Spread BBQ-coated chickpeas evenly 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 on a skillet with vegan butter or olive oil until golden and crisp.
06 - Pile a generous amount of BBQ chickpeas onto each toast. Finish with optional garnishes such as fresh herbs, sliced red onion, avocado, or a squeeze of lime.
07 - Serve the prepared toasts immediately while warm.
