# What You'll Need:
→ Main Components
01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 3/4 cup barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon kosher salt
→ Sweet Rolls
10 - 8 small brioche or sweet slider rolls, split
→ Optional Toppings
11 - 1/2 cup shredded lettuce
12 - 1/2 cup sliced red onions
# How to make it:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
02 - Add drained chickpeas to the skillet. Use a fork or potato masher to lightly crush about half of the chickpeas, leaving some whole for texture.
03 - Stir in barbecue sauce, tomato paste, smoked paprika, black pepper, and kosher salt. Allow mixture to simmer, stirring occasionally, until heated through and slightly thickened, approximately 5 minutes.
04 - Place split sweet rolls cut-side down on a dry skillet or griddle over medium heat. Toast for 1–2 minutes until lightly golden and warm.
05 - Spoon warm chickpea mixture onto toasted bottoms of each roll. Top with shredded lettuce and sliced red onions if desired. Cap with roll tops and serve immediately.
