Spicy Chickpeas with Tahini Dressing

I’ve been making an attempt lately to incorporate more plant-based days into my diet. Not only for the health and environmental benefits, but also to switch things up a bit from my normal routine.

A common misconception about vegetarian and vegan diets is that the are boring, flavorless and limited in terms of what you can eat. Let me tell you, this could not be further from the truth. For Christmas, my hubby Joe surprised me with arguably the greatest cookbook of all time “THUG KITCHEN: Eat Like You Give A F*CK”, and this has completely shifted my views on eating plant-based vegan meals. The recipe below is a spin on one of the recipes from the book, and I can guarantee you it ANYTHING BUT BORING!

Check out the recipe below and prepare to have your mind (and tastebuds) blown!

Spicy Chickpeas

1 tbsp olive oil
2 (15.5 oz.) cans cooked chickpeas (drained)
2 Tbsp. lemon juice
1 tsp. maple syrup
1 tsp. soy sauce
2 tsp. smoked paprika
2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp cayenne pepper

Tahini Dressing

1/4 cup tahini
3 Tbsp. warm water
1 1/2 Tbsp. lemon juice
1 Tbsp. rice vinegar
1 Tbsp. olive oil
1 tsp. soy sauce
2 cloves garlic minced (or 1/2 tsp. garlic powder)

How To Make Them:

For the dressing, mix all ingredients together and set aside. Store in refrigerator.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chickpeas and fry them for about 3-5 minutes until they start to bronze and pop.
Meanwhile mix the lemon juice, soy sauce and maple syrup in a small bowl.
When the chickpeas are looking bronzed, pour in the juice mixture and stir. Let it evaporate for about 30 seconds and then add all the spices. Stir and fry for another 30 seconds and then take off the heat.

Bring It All Together

Once you have all of the recipe components made, it is time to put things together. My personal favorite combination is mixing 3/4c. cooked quinoa with 3/4c. spicy chickpeas and 1 c. steamed broccoli! Drizzle the tahini dressing over it (to taste) and enjoy a protein packed vegan lunch!
The beauty about this recipe is you have the freedom to get creative! This dish is amazing both warm and cold! Mix it with your favorite vegetables and grains or enjoy it on a wrap with sliced carrots and cucumbers. The opportunities are endless!!!