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.
Tag me in your leftover bowls #ceeceecooks on instagram - I'd love to see what you create.
Spicy BBQ Roasted Chickpeas
- 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).
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