Smoky, tangy chickpeas piled on crisp toast with fresh herbs, ideal for a quick, protein-rich meal.
# What You Need:
→ 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 - 1/2 teaspoon ground cumin
08 - 1/2 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 - Heat olive oil in a large skillet over medium heat. Add diced red onion and cook for 2 to 3 minutes until softened, then add minced garlic and cook another minute.
02 - Add chickpeas, smoked paprika, ground cumin, black pepper, and salt to the skillet. Stir to coat evenly before mixing in the BBQ sauce.
03 - Simmer the chickpeas and sauce over medium heat for 5 to 7 minutes, stirring occasionally, until the 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 using a toaster or skillet, applying vegan butter or olive oil until golden and crisp.
06 - Pile the BBQ chickpeas generously atop each slice of toasted bread. Add optional garnishes such as fresh herbs, sliced red onion, avocado, or a squeeze of lime.
07 - Serve immediately while warm for optimal taste and texture.
