In the first few weeks after Emie's birth, when I was in full recovery mode, Anthony did the grocery shopping. I sent him to the store for some dried beans, and he came home with about $50 worth.
(I should have been more specific as to how much exactly we needed.) As a result, I have been seeking ideas for new ways to use chickpeas. When I ran across a post for BBQ-ranch pizza on the Sweet Roots blog, the thought occurred to me that BBQ ranch roasted chickpeas may be good. So I gave it a try tonight, whipping up a sunflower-seed based sauce instead of the usual tofu-based. I couldn't stop munching them! We did try them on top of pizza, which was yummy, but I think I prefer to eat them straight so that the flavor is undiluted.
1 1/2 cups cooked chickpeas (drained and rinsed, if canned)
1/2 c. raw sunflower seeds
2 Tbsp. barbecue sauce
1 Tbsp. maple syrup
1 Tbsp. olive oil
1 tbsp. apple cider vinegar
3/4 tsp. sea salt
3/4 tsp. onion powder
3/4. tsp. dried parsley
1/2 tsp. dried dill
dash of pepper
3-4 Tbsp. plain non-dairy milk, to thin
1. Preheat the oven to 400. Line a large cookie sheet with parchment paper.
2. In your food processor or blender, blend all of the ingredients except the chickpeas, starting with 3 Tbsp. milk and adding more if necessary to get a smooth, dressing-like consistency.
3. In a medium bowl, add the chickpeas and blended sunflower seed ranch and stir to evenly coat all the beans.
4. Spread the chickpeas out in a single layer on your prepared baking sheet. Bake in the preheated oven for 20 minutes. Flip them around and then bake for 20 mins. more. They are done when golden and a bit caramelized.
This recipe is linked to Allergy-Free Wednesday Slightly Indulgent Tuesday Allergy-Friendly Friday