This one’s gonna be short and sweet. I didn’t know what I wanted to eat so I texted my husband asking for suggestions and the only thing he could think of was “sandwich” and that’s when I remembered the big can of chickpeas hiding in the pantry. I’ve seen recipes similar to this done a thousand times, usually with raw chickpeas or mayonnaise to mimic potato or tuna salads. I’m neither a fan of raw chickpeas or mayonnaise so I quickly came up with the below recipe. It’s super quick, really easy, and damn delicious. And it’s also vegan!
29 oz Can of chickpeas
¼ tsp Smoked paprika
½ tsp Turmeric
½ tsp Garlic
½ tsp Salt
½ tsp pepper
Rinse and drain chickpeas and lay them on a cookie sheet.
Drizzle chickpeas with olive oil and add seasoning. Mix chickpeas with a spatula until evenly coated.
Bake for 10 minutes at 350° Fahrenheit.
Pour chickpeas into a bowl and add another drizzle of olive oil. Smash chickpeas but not into a paste. Leave some chickpeas whole.
Enjoy as a side or on a sandwich! FYI these go great with a little hot sauce. I used Queen Majesty Scotch Bonnet & Ginger Hot Sauce.