I love chickpeas. As a vegetarian, beans are a pretty significant part of my diet and chickpeas are tied with black beans for being my most favorite (and versatile) legume. I’ve got a ton of chickpea recipes up here on the blog, but this one is definitely rising to the top of my list.
Stuffed in a pita, a top some whole wheat bread, tossed into a salad, or just eaten with a fork, this recipe can pretty much do it all. And you probably have all of the ingredients in your pantry, so give this one a shot!
If you want to keep things gluten free, just look for gluten free bread or pitas. Alex and I have also eaten this with carrot sticks and flatbread. (Ok, I’ve also eaten this with a spoon.) Note: I used canned chickpeas, which is why no cooking or soaking was required!
If you’ve got some extra chickpeas on hand, here are a couple other recipes you might enjoy:
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