Add the chickpeas, BBQ sauce, garlic powder and chili powder to a saucepan. Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon. Add water 1 tablespoon (15 ml) at a time if the mixture starts sticking to the bottom of the saucepan. Remove from heat and season with salt to taste.

To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole wheat slider bun. Top with a scoop of Pineapple Slaw and sprinkle with roasted sunflower seeds for some extra crunch, if desired.

Combine the mashed avocado, pineapple, cilantro, agave, lime juice and apple cider vinegar in a mixing bowl. Whisk to combine, adding a bit of water to thin as necessary. Once you have a nice creaming dressing, stir in the cabbage, toss to thoroughly combine and season with salt and pepper to taste. Serve immediately.