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Author Notes: Who said roasting was only for the chilly months?
We’re all about adding a little extra oomph to a cookout spread — and you can save yourself precious grill space by assigning heftier veggies like beets and potatoes to your oven. There’s something so rich and nourishing about this dish — plus, crispy chickpeas! And hey, the fact that it’s vegan is the best added perk. —CAVA
- 2 15-ounce cans chickpeas, drained, rinsed, and skins removed
- 2-3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 bunch beets, quartered or cut into eigths, depending on their size
- 1 bunch baby purple potatoes, cut into 1-inch chunks
- 1 bulb fennel, core removed and sliced into thin shavings
- 3 tablespoons olive oil
- salt and pepper to taste
- Cava Traditional Hummus
- fresh tattagon, for garnish
- Preheat oven to 350 degrees Fahrenheit.
- Toss chickpeas with olive oil, paprika, and sea salt. Spread in an even layer on a baking sheet. Roast for 30 minutes,, shaking the pan halfway through the baking time, until chickpeas are crunchy, about 50 to 60 minutes. Allow to cool.
- While chickpeas are cooling, prepare veggies. Turn oven up to 400 degrees Fahrenheit. Toss beets, baby potatoes, and fennel in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 to 40 minutes, until fork-tender and lightly browned.
- To serve, spread a layer of your preferred hummus flavor across the bottom of a large platter. Spread roasted veggies on top and finish with an even sprinkling of crispy chickpeas. Finish with cracked black pepper and a few sprigs of fresh tarragon.