Crispy Winter Chickpeas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large beet, diced into small cubes after peeling
02 -
1 large sweet potato, chopped into chunks
03 -
15 oz can of chickpeas, rinsed and drained
04 -
1 cup uncooked grain of your choice (try a mix of wild and brown rice)
→ Spices & Oil
05 -
Olive oil, 1-2 tablespoons
06 -
2 teaspoons garlic powder, split in half
07 -
1 teaspoon ground cumin, split in half
08 -
Salt and black pepper, adjust to your taste
→ Maple Tahini Sauce
09 -
1/4 cup smooth tahini
10 -
1 tablespoon pure maple syrup
11 -
1 teaspoon of soy sauce or tamari
12 -
1/2 tablespoon apple cider vinegar
13 -
1/4 teaspoon garlic powder
14 -
1/8 teaspoon salt
15 -
1-2 tablespoons cold water, to thin it out
→ Optional Add-Ons
16 -
Salted pumpkin seeds, roasted
17 -
Slices of avocado
18 -
Crumbled vegan feta
19 -
Hemp seeds, if desired
20 -
1-2 cups of spinach or kale (massage the kale if using)
# Instructions:
01 -
Heat the oven to 425°F. Dry off the chickpeas, coat them with olive oil, 1/2 teaspoon cumin, a teaspoon of garlic powder, salt, and pepper. Lay them on a tray and roast for 30 minutes, stirring halfway. They'll come out crunchy.
02 -
Toss your sweet potatoes and beets on a baking tray using olive oil, cumin, garlic powder, salt, and pepper. Roast them for 20-25 minutes, flipping them halfway through, until soft when poked.
03 -
Follow the directions on your grain packaging to prepare it while everything else is roasting.
04 -
Stir the tahini, maple syrup, vinegar, soy sauce, garlic powder, salt, and a bit of cold water in a bowl. Add more water if you want it thinner.
05 -
In each bowl, start with the grains, then add the roasted veggies and chickpeas. Top with greens if you like, sprinkle on the seeds, avocado, and crumbles, and pour on the tahini dressing.
# Notes:
01 -
Swap out soy sauce for tamari and opt for gluten-free grains to avoid gluten.
02 -
Store all parts separately for meal prep and pour dressing when ready to eat.