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Crunchy Chickpea Snack Plate with Romesco Sauce

Active Time: 25 minutes / Cook Time: 50-60 minutes / Total Time: 1 hour, plus cooling time

Makes 2 servings

Crunchy Chickpea Snack Plate.jpg

Ingredients:

  • For the chickpeas:
    • 1 15-oz. can chickpeas, rinsed and drained
    • 1 tablespoon coconut oil, melted
    • ½ teaspoon fine sea salt
  • For the Romesco sauce:
    • 1/4 cup slivered almonds, toasted*
    • 1/2 large roasted red pepper (your grocery store may have them in the salad bar)
    • 1 small garlic clove
    • 2 tablespoons tomato puree
    • 1 tablespoons flat-leaf parsley
    • 1 tablespoons apple cider OR sherry vinegar
    • ½ teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper, or to taste
    • 2 tablespoons extra-virgin olive oil
    • Salt and Pepper
  • For the rest of the plate (If desired, you can make “tacos” with the lettuce leaves, chickpeas, Romesco sauce, and feta.):
    • ¼ cup crumbled feta
    • 6 romaine lettuce heart leaves
    • radishes, carrot and celery sticks, jicama sticks, and/or other assorted crunchy vegetables for dipping

*To toast nuts, add to a small dry skillet and heat over medium-low. Stir frequently until you can smell their nutty aroma and they are golden brown. It will vary with the type of nuts, but should take between 3-5 minutes.

Directions:

Chickpeas:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Use a clean kitchen towel or paper towels to completely dry the chickpeas.
  2. Transfer chickpeas to a medium bowl and toss with olive oil and ¼ teaspoon salt.
  3. Put the chickpeas on the baking sheet in a single layer and bake, shaking the pan halfway through, for 50-60 minutes or until chickpeas are crunchy.
  4. Sprinkle chickpeas with remaining ¼ teaspoon salt.
  5. Let cool at least 20 to 30 minutes; they become crunchier as they sit.

Romesco Sauce:

  1. While the chickpeas roast, combine all of the ingredients, except salt and pepper, in a food processor or blender, and pulse until the sauce is mostly smooth.
  2. Taste and add salt and pepper as desired. Let sit at room temperature until serving. Any leftovers should be refrigerated in an airtight container.