Pizza Roasted Chickpeas

Becca
by Becca
1 -2
30 min

I adore pizza - so much so that I do just about anything I can to eat it as often as I can, while pretending it’s an entirely different meal (see: pizza baked tofu, pizza hot dogs, etc). This time: pizza roasted chickpeas!

When I say pizza, of course I really just mean that these roasted chickpeas are flavoured with cheesy tomatoey bits, no bread. It's an easy way to eat your favourite pizza flavours, while also including protein-rich chickpeas!

I had these chickpeas on their own for lunch, but serve them alongside a big heap of veg (I'm thinking something green and leafy maybe?) and they'd make a great dinner too. Nutritious and delicious.

Pizza Roasted Chickpeas
Recipe details
  • 1  -2
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
  • ▢ 400 g tin chickpeas 240g when drained, drained
  • ▢ 1/2 tablespoon oil
  • ▢ 1/2 teaspoon mixed Italian dried herbs
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 1 tablespoon tomato puree
  • ▢ 3 large chunks sun-dried tomato finely chopped
  • ▢ 3 tablespoon fresh basil chopped
  • ▢ 30 g shredded mozzarella cheese
  • ▢ 1 tablespoon pine nuts
Instructions
Heat the oven to 190°C (Gas Mark 5 / 375°F.
Toss the chickpeas in the oil, Italian herbs and seasoning, and spread out in a single layer on a baking tray. Roast for around 15 minutes, until slightly crispy and golden brown.
Remove from the oven, and add the tomato puree, chopped sun-dried tomatoes, basil, mozzarella and pine nuts. Mix well, and return to the oven for a further 5 minutes, until the cheese has melted and just started to go crispy around the edges. Serve immediately.
Becca
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