Place the chickpeas into a food processor and pulse into a coarse puree, with some large pieces remaining.
In a medium bowl, add the chickpeas, red onions, chipotle peppers, mayo, yogurt, ground cumin, onion powder, garlic powder, salt, egg white, bread crumbs. Mix until combined. Shape the mixture into four equal-sized patties.
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the patties, cook until well browned on each side, about 8 -10 minutes.
Meanwhile, in another bowl, add the coleslaw mix, mayo, and adobo sauce. Mix until well combined.
Spread some honey mustard on the top half of each bun. Place the chickpea patty onto the bottom half of the bun. Spoon one-fourth of the slaw onto each patty and add the top half of the bun.