Oven-Roasted Chickpeas with Tomatoes & Cashew Cream Cheese
Serves 4
15 mins prep
30 mins cook
45 mins total
Inspired by my time in Israel, this Mediterranean dish of oven-roasted chickpeas with tomatoes and creamy cashew cream is perfect for brunch, lunch, or even a side dish.
For the Cashew Cream Cheese Base:
The Chickpeas:
The tomatoes:
Toppings/To plate:
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Preheat the oven to 400F and grab two 8X8 baking dishes.
To one baking dish, add all the chickpea ingredients and stir well using hands or a spoon.
To the other baking dish, add all the ingredients for the tomatoes and stir to combine using hands or spoon.
Bake both for 30 minutes. Removing both halfway through to stir and make sure neither are burning.
In the meantime, prepare the Cashew Cream Cheese by adding the ingredients to a handmixer bowl, cup or jar and blend gently to combine.
Once everything in the oven has baked, simply plate by starting with the cheese, then the chickpeas and pieces of tomato.* Top with microgreens, more salt, lemon juice, oil and enjoy with a fresh loaf of bread.
