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Export 23 ingredients for grocery delivery
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!
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