Brunch Spread Recipe

Chickpeas: These legumes are the base of the dish, providing a hearty and nutritious element. Olive oil: Used to coat the chickpeas, helping them roast to a crispy perfection. Salt: Enhances the flavor of the roasted chickpeas. Paprika: Adds a smoky, slightly spicy flavor to the chickpeas. Cherry tomatoes: Fresh and juicy, they add a burst of color and flavor. Cucumber: Crisp and refreshing, they balance the dish with their coolness.

To ensure your chickpeas roast evenly and become extra crispy, make sure they are thoroughly dried before tossing them with olive oil and spices. You can pat them dry with a paper towel or let them air dry for a few minutes. This step helps to remove any excess moisture, which can prevent them from achieving that perfect crunch in the oven.

• cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in most dishes.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• paprika - Substitute with smoked paprika: Smoked paprika offers a similar flavor with an added smoky depth, which can enhance the dish.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent substitute.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative in salads and spreads.

• Allow the roasted chickpeas to cool completely before storing. This prevents condensation and keeps them crispy.

• Transfer the cooled chickpeas to an airtight container. A glass jar or a resealable plastic bag works well.

• Store the chickpeas at room temperature if you plan to consume them within 2-3 days. For longer storage, place them in the refrigerator where they can last up to a week.

• For the cherry tomatoes and cucumber slices, store them separately in airtight containers in the refrigerator. This keeps them fresh and prevents them from becoming soggy.

• If you need to freeze the chickpeas, spread them out on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

• To reheat the chickpeas, spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until warmed through and crispy again.

• Avoid freezing the cherry tomatoes and cucumber slices as they do not freeze well and can become mushy upon thawing.

• When ready to serve, simply combine the stored components on a serving platter and enjoy your brunch spread.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover chickpeas on a baking sheet.
  3. Heat for 10-15 minutes until they regain their crispiness.
  4. For the cherry tomatoes and cucumber slices, you can add them to the platter cold or warm them slightly in the oven for 5 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the chickpeas and stir occasionally for about 5-7 minutes until they are heated through and crispy.
  3. Serve the cherry tomatoes and cucumber slices cold or at room temperature.

• Microwave Method:

  1. Place the chickpeas in a microwave-safe dish.
  2. Heat on high for 1-2 minutes, checking halfway through to ensure they don’t get too soft.
  3. Serve with the cherry tomatoes and cucumber slices cold or at room temperature.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chickpeas in the air fryer basket.
  3. Heat for 5-7 minutes until they are crispy again.
  4. Serve the cherry tomatoes and cucumber slices cold or at room temperature.

• Oven: Used to roast the chickpeas until they are crispy.

• Mixing bowl: Used to combine the chickpeas, olive oil, salt, and paprika.

• Baking sheet: Used to spread the chickpeas in a single layer for roasting.

• Serving platter: Used to arrange the cherry tomatoes, cucumber slices, and roasted chickpeas for serving.

• Measuring cups: Used to measure the chickpeas, cherry tomatoes, and cucumber slices.

• Measuring spoons: Used to measure the olive oil, salt, and paprika.

• Spatula: Used to mix the chickpeas with the olive oil and spices, and to spread them on the baking sheet.

Use canned chickpeas: Save time by using canned chickpeas instead of cooking them from scratch. Just rinse and drain before seasoning.

Pre-cut vegetables: Purchase pre-cut cherry tomatoes and sliced cucumber from the store to skip the chopping step.

Batch roasting: Roast a larger batch of chickpeas and store extras for future use. They keep well in an airtight container.

Quick seasoning: Mix olive oil, salt, and paprika in advance and store in a small jar for quick seasoning.