Roasted Chickpeas are a snack all on their own. You can toss them with any spice combination, even a sweet version, and have a nutritious, crunchy and healthy snack in 20 minutes.
They also make an excellent spread for veggie sandwiches.
With just a few ingredients and a whirl in the blender, you’ll get a spread that’s super tasty. Addicting really. It’s has a big punch of flavor from the lemon and tangy sun dried tomatoes.
This spread also doubles as a dip for veggies or chips. Any way you eat it, you’ll be happy, I guarantee it!
This time I added shaved carrots, sliced cucumbers and salad greens on a sprouted whole grain bread to create a nutritious lunch to look forward to! There are lots of combos to try! Flatbreads, wraps, all kinds of vegetables work – think tomatoes, zucchini, roasted eggplant – this spread works with almost anything!
The only spread you need for your veggie sandwiches.
- 1 14.5 ounce can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
To make the spicy roasted chickpeas, preheat oven to 400°F.
Spread rinsed chickpeas on a clean kitchen towel and rub to dry. Toss chickpeas with olive oil, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Spread in a single layer on rimmed baking sheet and bake for 15 minutes, stirring halfway through baking time. Cool 5 minutes.
In a food processor, combine roasted chickpeas, mayonnaise, sun dried tomatoes, basil, lemon juice and salt + pepper.
Process until smooth, scraping down the sides as necessary.
*For a smoother spread or dip, you can add a little olive oil. I prefer mine with little bits and pieces of chickpeas.
Checkout my other chickpea recipes here!