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
15-ounce cans chickpeas, drained, rinsed, and skins removed
beets, quartered or cut into eigths, depending on their size
baby purple potatoes, cut into 1-inch chunks
bulb fennel, core removed and sliced into thin shavings
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.