# What You'll Need:
→ Chickpeas & Sauce
01 - 2 cans (14 oz each) chickpeas, drained and rinsed
02 - 1 cup vegan barbecue 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
# Steps to Follow:
01 - Preheat oven to 400°F if choosing to bake the chickpeas.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Incorporate chickpeas, smoked paprika, ground cumin, black pepper, and a pinch of salt. Toss to evenly coat, then stir in the barbecue sauce.
04 - For skillet preparation, simmer the mixture for 5 to 7 minutes, stirring occasionally, until sauce thickens and chickpeas are heated through.
05 - For baked preparation, spread barbecue-coated chickpeas evenly on a parchment-lined baking sheet and bake for 15 minutes, stirring halfway through, until slightly caramelized.
06 - While chickpeas cook, toast bread slices using a toaster or skillet with vegan butter or olive oil until golden and crisp.
07 - Pile the hot barbecue chickpeas generously onto each slice of toast. Garnish as desired with fresh herbs, sliced red onion, avocado, or a squeeze of lime.
08 - Serve promptly for best texture and flavor.
