Buffalo Chickpea Pita Pizzas

2 Comments

We love a double chickpea recipe. This one’s got roasted chickpeas AND buffalo hummus.

These crispy buffalo chickpea pita pizzas are SO fun to make and eat. Grab some hummus and pita bread, whip them up in 30 minutes, and top with red onion, celery, a drizzle of ranch, and greens.

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Pita pizzas are basically the savior of work from home lunch. I know so many people this year feel like they are just constantly making food, then cleaning the kitchen, making food, then cleaning. Pita pizzas create little mess in the kitchen and are easy to mix up. You can make BBQ pita pizzas, margherita pita pizzas, taco pita pizzas, cheeseburger pita pizzas. Now say pita pizzas 5 times fast.

What you’ll need:

  • a can of chickpeas
  • garlic powder
  • onion powder
  • paprika
  • salt
  • cayenne pepper
  • a drizzle of olive oil
  • plain hummus
  • hot sauce
  • pita bread
  • red onion
  • celery
  • vegan ranch
  • and some greens!
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What to do:

Preheat your oven to 375F. Then, on a lined baking sheet, toss chickpeas with garlic powder, onion powder, paprika, salt, cayenne pepper, and a drizzle of olive oil. Bake for 15 minutes, stirring halfway. (PS – the chickpeas are going to get crispier on the pita pizzas later)

While the chickpeas are in the oven, mix together hummus and hot sauce to make buffalo hummus. Go ahead and chop your onion and celery, too.

Remove the chickpeas from oven. Place pitas on a baking sheet and spread with buffalo hummus, then top with the roasted chickpeas and red onion. Bake (again at 375F) for 10 minutes, broiling for the last 2 minutes or so.

Remove the pita pizzas from the oven and top with celery, ranch, extra hot sauce if you want, and greens. Enjoy!

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Buffalo Chickpea Pita Pizzas

Buffalo Chickpea Pita Pizzas

Hannah
These crispy buffalo chickpea pita pizzas are SO fun to make and eat. Grab some hummus and pita bread, whip them up in 30 minutes, and top with red onion, celery, a drizzle of ranch, and greens.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 pitas

Ingredients
  

Chickpeas

  • 1 (15oz) can chickpeas drained and rinsed
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp kosher salt
  • 1 pinch cayenne pepper to taste
  • a drizzle of olive oil

Buffalo Hummus

  • 1/2 cup plain hummus
  • 2 tbsp hot sauce* to taste

Everything Else:

  • 4 pieces pita bread
  • 1/4 red onion chopped
  • 1 stalk celery chopped
  • vegan ranch dressing
  • extra hot sauce
  • greens (microgreens, cilantro, arugula, etc.)*

Instructions
 

  • Preheat oven to 375F
  • Toss chickpea ingredients on a lined baking sheet and bake 15 minutes, stirring halfway. They’re going to get crispier on the pizzas later.
  • While the chickpeas are in the oven, mix together hummus and hot sauce to make buffalo hummus. Chop your onion and celery.
  • Remove chickpeas from oven. Place pitas on a baking sheet and spread with buffalo hummus, then top with chickpeas and red onion. Bake (again at 375F) for 10 minutes, broiling for the last 2 minutes.
  • Remove pitas from the oven and top with celery, ranch, extra hot sauce, and greens.

Notes

*For the hot sauce, I used Frank’s Red Hot
*For the greens, I used micro cilantro because I received it in a PR package, but you can use whatever you’d like.
Keyword buffalo pizza, pita pizza, pizza
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Brazilian Coconut Soup with Roasted Chickpeas

3 Comments

Before going vegan, there was this dish I really liked called Brazilian Shrimp Soup. I loved the creaminess of the coconut milk and heartiness of the rice and tomatoes. I realized that the shrimp in the dish wasn’t even the best part for me, and thought “duh – who needs shrimp anyways?!” Chickpeas are way cooler. (insert sunglasses emoji)

This vegan version is so

tasty

creamy

hearty

and animal-free! Yay!

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The chickpeas add a delicious crunch and savoriness to this soup.

They make it heartier and healthier, too, of course!

I totally recommend serving the soup with some crusty bread to soak up all that creamy, tomatoey goodness.

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15 minutes prep time – 35 minutes cook time – Serves about 4

Ingredients:

  • 1 tbsp olive oil
  • 1 bell pepper, chopped (I used half a red and half a green for color)
  • 1 small onion, chopped
  • 1 can petite diced tomatoes (15oz, no salt added)
  • 1 can tomato sauce (8 oz, no salt added)
  • 3 – 4 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 1 cup long-grain rice
  • 1/2 can full fat coconut milk
  • 2-3 cups of vegetable broth (depending on how thick you want it)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes (or to taste)
  • The juice of half a lemon (about a 1 1/2 tbsps)
  • Green onion, chopped (to add on top at the end)

For the chickpeas:

  • 1 can chickpeas (15 oz) drained and rinsed
  • 1/4 tsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • a couple cracks of fresh ground pepper
  • optional: cayenne pepper to taste (I added a couple dashes)
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Instructions:

  1. Heat oil in a heavy pot over medium heat. Add the onion with a pinch of salt and sauté for a few minutes. Then add the bell pepper and cook for another couple of minutes until the onions are translucent and soft. Next, add the garlic and sauté until fragrant (about a minute).
  2. Add the rice, petite diced tomatoes, tomato sauce, tomato paste, red pepper flakes, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium low and let it cook for about 15 minutes, or until the rice is done.
  3. Stir in the coconut milk and cook for another 5 – 10 minutes.
  4. Finish by adding in the lemon juice. Taste and adjust salt and pepper to your preferences.
  5. Serve in bowls and top with the roasted chickpeas and green onions. And some crusty bread if you’re so inclined!

For the chickpeas:

  • Preheat your oven to 400F.
  • Drain and rinse the chickpeas and add them to a parchment lined baking sheet (you could also use a silicon mat).
  • Toss with a drizzle of olive oil, paprika, garlic powder, salt, fresh black pepper, and ground cayenne pepper.
  • Bake for 25 minutes, making sure to stir halfway through to ensure they’re evenly cooked.

Notes:

You’ll want to put the chickpeas in the oven around the time you’ve reduced the heat from a boil for the soup.

Adapted from JoCook’s Brazilian Shrimp Soup Recipe

Roasted Chickpea and Broccoli Bowls

3 Comments

As I’m sure a handful of people close to me would tell you, this is basically my go-to meal. On the semi-rare occasion that I’m cooking only for myself, this recipe is such a staple!

Not only is it really tasty, it leaves my body feeling good afterwards.

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This Roasted Chickpea and Broccoli Bowl is:

crunchy

savory

tangy

healthy

and delicious!

The variety of flavors and textures come together so nicely in this easy to make, quick to clean up meal. I make my own little hummus dressing for it, but you can use whatever!

Place the chickpeas and broccoli on your parchment-lined baking sheet, then season and toss. You could use a silicone baking mat in place of parchment paper, of course!

Make sure all of the chickpeas and pieces of broccoli are spread out some and touching the parchment paper. This will help them roast evenly and get crunchy.

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While the chickpeas and broccoli are in the oven, whip up this simple hummus dressing. It consists of: hummus (duh), lemon juice, water, black pepper, dijon mustard, and garlic powder. Bet you have all those things at home!

If not, you can use a dressing you already have or just skip it altogether. The chickpeas are already very flavorful, and I’d recommend squeezing some lemon juice on the broccoli when it’s done. Or sprinkle it with some lemon pepper seasoning before baking.

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When you’ve finished baking them, add the chickpeas and broccoli to a big bowl and throw in any other good stuff you have laying around. Then drizzle it with the hummus dressing and enjoy!

Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself.

Bowls like this are a good way to get some additional nutrients, eat your colors, and use up whatever odds and ends you have sitting around in your kitchen.

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Ingredients:

  • 1 can of chickpeas (15oz), drained and rinsed
  • A few handfuls of frozen broccoli florets
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • a dash of cayenne pepper
  • salt and fresh ground pepper to taste

For the hummus dressing:

  • 1 tbsp hummus
  • 1 tsp lemon juice
  • 1 tbsp water
  • 1/4 tsp dijon or stone ground mustard
  • 1/4 tsp garlic powder
  • a crack of fresh ground pepper
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Instructions:

  1. Preheat your oven to 400F. Place chickpeas and frozen broccoli on a parchment-lined baking sheet.
  2. Add garlic powder, paprika, cayenne pepper, and salt to the chickpeas. Sprinkle the broccoli with salt. Toss everything to coat with spices. No need for oil!
  3. Bake for 25 minutes, making sure to toss halfway through the cook time.
  4. Eat a chickpea and examine your broccoli. Are they roasted and crunchy enough for your liking? If not, add them back to the oven for another 5 minutes.
  5. Assemble a nice little bowl with the chickpeas, broccoli, and whatever yummy odds and ends you’d like. I threw in some cherry tomatoes.
  6. Crack some pepper and drizzle the hummus dressing over top. Then enjoy!

Notes:

  • Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself!