Step 1

Put all ingredients into a high speed blender and purée until smooth

Step 2

Transfer to a medium pot and simmer 15 to 20 minutes until desired consistency is reached. (You're going to add the chickpea mixture to this pot later, so use one big enough - not just a small sauce pot).

Step 3

In a medium mixing bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, yellow mustard, and celery salt.

Step 4

Add the coleslaw mix and cilantro and toss well until everything is well covered.

Step 5

Refrigerate until ready to use.

Step 6

Add one can of rinsed, drained chickpeas to a large mixing bowl. Mash the chickpeas with a potato masher or a fork.

Step 7

Add the other can of chickpeas, red onion, drained crushed pineapple and cilantro.

Step 8

When the BBQ Sauce is done simmering and has thickened up to your liking, add the chickpea mixture and stir well. Simmer for another 5 to 10 minutes to heat through.

Step 9

To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!