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I have to tell you a little secret. I have to admit, I’m a little bit embarrassed about it, so you’re gonna have to come close so I can whisper it…
Are you close?
I have an obsession with ranch dressing!
Wait a second, that wasn’t it… although true, this is serious!
Oh but the dripping of the ranch dressing in that picture?! Get in my belly!!
Right, I said we were talking about that another day…
So my secret.
I’m a food blogger, right? I come up with recipes ideas. I take pretty pictures of food. And then I share them all over the internet in hopes that you’ll like them. So you’d think that I am uber creative and am coming up with a bunch of new recipes ideas all the time, right?
Here’s the thing.
I RARELY make Holly-original recipes at home.
When it comes to dinner at home, I NEVER ever make something from my own head. Dinner is always something I’ve found on a blog or a cookbook.
Isn’t that strange?
I create recipes for the blog, yet for my own family, I guess I just don’t trust myself enough to come up with something delicious that hasn’t been tested by someone else. I like to leave all the testing for work hours when I test recipes on myself for lunch. And if it’s good enough, then MAYBE it becomes dinner.
So now that you have a bit of the back-story, I have to tell you about these open-faced flatbreads.
- I came up with the flavor and ingredient combos all on my own.
- I took one bite of it and wanted to hoard it all for myself.
- I decided to let my wife try it for dinner, thinking she wouldn’t love it.
- She’s begged for smoky chickpeas every night since then.
Ya’ll, this is legit!
I was told that chickpeas should always taste like this. With this much flavor. With this much smokiness. With this much oomph and kick.
Never eat boring chickpeas ever again. Make sure you flavor them with all the seasoning. Make sure you give them a smoky bath. They’ll be much happier because of it. And your mouth will be too!
- 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed, and patted dry
- 1 teaspoon liquid smoke
- 1 Tbsp smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- 1/2 teaspoon cumin
- 1 Tbsp olive oil
- 2 cups grape or cherry tomatoes , halved
- 4 flatbreads or naan bread
- 1 avocado
- 1-2 handfuls of baby spinach
- 2-3 radishes , sliced
- green onion , to garnish (opt)
- salt & pepper to taste
- ranch dressing , to drizzle (opt)
Preheat oven to 400 degrees F.
In a medium bowl, mix chickpeas with liquid smoke, all seasonings, and olive oil. Mix thoroughly to coat beans completely. Spread chickpeas into a single layer on a baking sheet, setting the bowl aside. Bake in preheated oven for 15 minutes.
In the same bowl you used for the chickpeas, add the halved tomatoes. Toss gently in bowl, in order to coat lightly with remaining seasoning.
After the chickpeas have been baking for 15 minutes, carefully stir in the tomatoes to the baking sheet and bake for another 15 minutes, or until tomatoes have started to wrinkle and soften, releasing their juices. Remove from oven and begin assembling the flatbreads.
On top of flatbread or naan bread, spread a small handful of baby spinach in a layer. Top with a quarter of an avocado, either sliced or mashed. Top with a large spoonful of chickpea and tomato mixture, sliced radishes, green onions, salt & pepper. Drizzle with ranch dressing if you'd like.
Can be served right out of the oven or at room temperature once the chickpeas cool down.
This recipe is naturally vegetarian.
To veganize: use vegan bread and omit the ranch dressing.
To make Gluten Free: use GF bread
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more healthy meals?
Check out my healthy food board on Pinterest: