Being a food blogger, I have leftovers in my kitchen at all times. But luckily, I've mastered the art of creating a new meal from bits and bobs. There's always a star in a leftover bowl and this week, it's the spicy BBQ roasted chickpeas!!! Super easy to make, packed with flavour and texture, and unforgettably delicious. I paired these spicy little protein nuggets with leftover fried rice, black beans and lentils, peppery rocket, tart mango, spicy sprouts, and creamy avocado - topped with sesame seeds and hemp hearts (I used these) and a drizzle of a delicious new dressing Earth Island/Follow Your Heart miso ginger dressing.
For the perfect leftover bowl, mix a green, a grain, and a bean, then something fresh (high vibrational - like greens or sprouts), crunchy (nuts, seeds) and something creamy (avocado or dressing). Once you get the hang of it, it's fun to create a new meal with unique flavour profiles.
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Spicy BBQ Roasted Chickpeas
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- 1 tin chickpeas, 19 oz
- 1 tsp oil
- sprinkle sea salt
- ¼ cup ketchup
- 2-4 tbsp BBQ sauce
- 2-4 tbsp sriracha sauce
- ½ tsp garlic powder
- ½ tsp hot pepper flakes (optional)
- Preheat oven to 400 F
Line a baking sheet with parchment paper.
Rinse and drain chickpeas. Gently rub with a fresh kitchen towel to remove most of the skins. Place on baking sheet and sprinkle with 1 tsp oil and a sprinkle of salt. Roast for 15 minutes. Remove from oven.
In a small bowl, whisk remaining ingredients. Add chickpeas to sauce and toss until well coated.
Spread in a single layer on baking sheet and place back in the oven.
Stir after 10 minutes. Continue baking for another 5 minutes or until brown and crispy (depending on what you want the chickpeas for - take them out after this 5 minutes and they will be a bit saucy or leave an additional 5 minutes for a dryer version).
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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