Get your napkins ready, cause this is a deliciously, picnic-y, yummy meal or side dish!
2 Cans Chickpeas (I used 15.5 oz. 365, Whole Foods brand)
3 Tablespoons Barbecue Sauce (I used Annie's Organic Original brand)
1/2 cup Vegan Mayo (I used Sir Kensington's Fabanaise)
1 Tablespoon Apple Cider Vinegar
1/2 Tablespoon Mustard (I used Dijon)
Bread (If serving as a sandwich. You could also serve it on crackers).
Optional sandwich toppings: My delicious Vegan Smoky Cheddar "Cheese" Sauce, spinach, avocado, tomato.
Rinse and drain the chickpeas. Place them in a mixing bowl. Use a fork, spatula, or a potato masher to smash them. It's okay if you leave some whole.
Add in the rest of the ingredients (BBQ sauce, mayo, apple cider vinegar, mustard).
Serve on crackers (like Nut Thins) or on toasted bread.
See how I made mine into sandwiches with my Vegan Smoky Cheddar "Cheese" Sauce in the photos below.
This recipe serves approximately 6-8 hungry peeps.
Cut the recipe in half for a smaller crowd.
I served mine on sandwiches with a side of Amy's Vegetarian Baked Beans.