SMOKED ALMOND & CHICKPEA SALAD FLATBREAD

 

Prep Time: 20 minutes 

Cook Time: 20 minutes 

Servings: 8-12

 

Ingredients For the Flatbread:

8-12 small Crepini® Egg Wraps with (Cauliflower, Sweet Potato, or Gluten-Free Grains) 

2 teaspoons olive oil
3 cups cooked chickpeas
1 avocado
3 tablespoons lemon juice
¾ cup red onion, minced
¾ cup cherry tomatoes, halved
⅓ cup fresh dill, chopped
⅓ cup celery, minced
1-2 teaspoons hot sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper

1 ½ cups bibb lettuce leaves
1 tablespoon Dijon mustard, optional

For the Quick Smoked Almonds

2 ½ teaspoons liquid smoke
1 teaspoon soy sauce, tamari, or liquid aminos
1 teaspoon maple syrup or another liquid sweetener
½ teaspoon olive oil
2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon garlic powder
¾ cup raw almonds

Directions:

  1. Preheat oven to 350° Line a baking sheet with parchment paper and set aside. 
  2. Make the quick smoked almonds: To a medium mixing bowl add the liquid smoke, soy sauce, maple syrup, and olive oil. Whisk to combine and set aside. 
  3. To a small mixing bowl add nutritional yeast, smoked paprika, and garlic powder. Stir to combine and set aside. 
  4. Add almonds to the liquid bowl, and stir that together to make sure all the almonds are covered. 
  5. Scoop out the almonds; add them to the bowl with all the dry seasonings, and stir around until they are covered. 
  6. Spread almonds in an even layer on the prepared baking sheet.
  7. Place in oven and let cook 10 minutes. Stir almonds and place back in the oven until roasted, about 5 more minutes. Remove from oven and let cool. 
  8. To a medium mixing bowl add chickpeas, avocado, and lemon juice. Use a fork to mash everything together (some chunks are fine).
  9. Stir in the onion, tomatoes, dill, celery, hot sauce, salt, and pepper. Mix until combined. 
  10. Once the almonds have cooled, roughly chop them and add them to the bowl.
  11. To a 12-inch nonstick skillet over medium heat, warm the olive oil. Working with one Crepini at a time, place in pan and warm for a few seconds on each side, until crisp, golden brown. Repeat process with remaining Crepinis, adding more oil as needed. 
  12. Lay 1-2 lettuce leaves over each toasted Crepini. Spoon some chickpea mixture over the lettuce. Top with dijon mustard, if desired. Roll or fold the wraps, or eat them like a flatbread.

Tips & Tricks

  • Don't have time to make your own smoked almonds? Buy some from the store, or replace them with toasted almonds! 

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