Oven-Roasted Chickpeas with Tomatoes & Cashew Cream Cheese
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.
Servings 4
Ingredients
For the Cashew Cream Cheese Base:
- 1/2 cup cashew cheese
- 1/2 cup vegan cream cheese
- 1 tbsp. olive oil
- dash of salt and pepper
- 2 tsp Simply Organic Vanilla
The Chickpeas:
- 1 400 mL can of chickpeas strained, washed and dried
- 2 tbsp. olive oil
- 4 garlic cloves
- 1 tbsp. Simply Organic Garlic Powder
- 2 tsp. Simply Organic Umami Powder any will work perfectly
- 2 tsp. Simply Organic Dried Rosemary
- 1/4 tsp fresh red pepper chili flakes
- 1 tsp sea salt
- 1/2 fresh cracked pepper
The tomatoes:
- 5 large tomatoes scored or quartered
- 2 tbsp. olive oil
- 1 tsp sea salt
- 1/2 fresh black pepper
Toppings/To plate:
Instructions
- 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.
Notes
When serving the tomato, be sure to not add much of the liquid but just enough (I suggest around 3 tbsp. of that oily, tomato goodness). You can save for any excess liquid for soups/salad dressings.
