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 Chimichurri Chickpeas As a vegan, it should come as no surprise that I have a deep and abiding love for the chickpea. Whether in the form of paste or a casserole, a soup or a salad, chickpeas offer rich, buttery sustenance for people around the globe. Here, chickpeas are marinated in an easy and piquant chimichurri sauce, baked, and served. Roasting chickpeas makes them a little drier and crispier, more nut-like and ideal for a high-protein, flavorful snack. If you are not a cilantro person, feel free to double the parsley but I would personally use a combination of fresh basil and mint to replace the omitted herb and bring you the most aromatic, tasty results. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Chimichurri Chickpeas 1 30-oz. cooked chickpeas, drained and rinsed 1 bunch cilantro (about ⅔ - 1 cup leaves) 1 bunch flat-leaf parsley (about ⅔ - 1 cup leaves) ½ cup low-sodium vegetable broth 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons fresh lime juice 2 teaspoons minced garlic 2 tablespoons fresh oregano leaves 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 shallot, diced 2 Fresno or jalapeno peppers, seeded and minced Salt and pepper to taste Line a baking sheet with parchment paper. Drain and rinse chickpeas and put them in a large, shallow bowl. Blend the cilantro, parsley, garlic, lime juice, red wine vinegar, oregano, red pepper flakes, vegetable broth, olive oil and smoked paprika in a blender until smooth. Pour over the chickpeas, add the shallot and peppers. Marinate for 30 minutes and stir occasionally from the bottom. Preheat the oven to 375 degrees. Remove the chickpeas mixture from the sauce - a slotted spoon works great for this, or a small colander - and place on the prepared baking sheet. Some marinade will come along and that is fine. Spread the chickpeas so they are flat on the sheet. Bake for 15 minutes, stir with a spatula, and bake another 15 minutes. Remove from the oven and pour the rest of the sauce over the chickpeas, stirring until all the sauce is distributed. Season with salt and pepper. Can be served warm, room temperature or chilled. © 2013-2019, Vegan Street |
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