One of my favorite things to do is look in my fridge and see what ingredients I have and make up a fun recipe. That is exactly what happened with this recipe. So feel free to sub any of these ingredients out for other things that you have in your fridge that you need to get rid of!

Here’s what you need:

1 can of chickpeas

2 tbsp olive oil

Salt and pepper

1/2 tsp garlic powder

1/2 tsp paprika

1 cup of chopped broccoli

1 cup cherry tomatoes

1 tbsp olive oil

2 cloves of garlic

2 green onions

1/2 avocado

Handful of parmesan cheese

Here’s how you make it:

Rinse chickpeas and put in a bowl and mix with olive oil, garlic powder, paprika and salt and pepper to taste. Dust with a sprinkle of parmesan cheese. Then spread them out on a baking sheet and cook at 425 degrees for about 20-25 minutes or until they are nice and crispy.

While your chickpeas are roasting, you can prepare the rest of your veggies. I don’t know about you guys but I love raw broccoli but only when it’s chopped up very finely haha. So I chopped up some broccoli and placed it in a bowl with 1/2 an avocado and some chopped green onions.

In a frying pan, add olive oil garlic and tomatoes and cook for about 10-15 minutes or until the tomatoes have “cracked” and start to blister.

Add all of your veggies to a bowl and top with the crispy chickpeas! Add parmesan and any other seasoning/sauce you’d like! I topped mine with a little pesto vinaigrette!