Ingredients

• 2 cans chickpeas, drained and rinsed — $2.00
• 4 sandwich buns — $2.00
• 1 small onion, diced — $0.80
• 1 tablespoon oil — $0.20
• 3/4 cup barbecue sauce — $1.50
• 1 teaspoon mustard — $0.05
• 1/2 teaspoon garlic powder — $0.05
• 1/4 teaspoon black pepper — $0.05
• Optional: shredded cabbage or pickles — $0.80

Estimated ingredient total: $7.45 to $8.25
Displayed planning estimate: $11.80

Detailed Instructions

1. Drain and rinse the chickpeas well.
2. Add them to a bowl and lightly mash about half with a fork so the filling has a better sandwich texture.
3. Dice the onion.
4. Heat the oil in a skillet over medium heat.
5. Add the onion and cook for 4 to 5 minutes until softened.
6. Add the chickpeas, barbecue sauce, mustard, garlic powder, and black pepper.
7. Stir well and cook for 5 to 6 minutes until hot and slightly thickened.
8. Taste and add more barbecue sauce if you want a saucier mixture.
9. Toast the buns if desired.
10. Spoon the chickpea mixture onto the buns.
11. Add optional shredded cabbage or pickles and serve warm.

Helpful Notes

• This is a very easy weeknight sandwich recipe.
• Coleslaw-style cabbage makes a nice crunchy topping.
• Leftovers work well in wraps too.

Price Note