Ingredients
- 2 cans of California Garden Chickpeas, drained and dried
- 2 Tbsp olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 4 Tbsp tomato paste
- 1 cup mozzarella, shredded
- ½ cup fresh basil, chopped
Preparation
- Preheat oven to 400°F (204°C).
- In a large bowl, toss together the chickpeas with oil, oregano, garlic powder, salt, and pepper.
- Spread onto a rimmed baking sheet. Bake for 15 minutes, or until slightly crispy.
- Remove from oven and add tomato paste, mozzarella, and basil, mixing together on the baking sheet using a spatula.
- Put it back in the oven for 5 minutes, or until cheese is melted.
- Serve warm by itself, as a salad topper, in a sandwich, or alongside eggs!
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Rich in protin and fiber
100% natural ingredients
From farm to plate