A healthy, vegan twist on an American classic. These Roasted Chickpeas and Waffles are the perfect sweet and savory breakfast or brinner.
Chicken and waffles. Talk about a classic all-American food combination.
And while chicken and waffles may be a classic here in the States, I have spent 26 years of my life having not eaten them together on the same plate. I ate chicken back when I was a meat-eater and I love waffles, but I was never able to experience the sweet and savory combination that so many people rave about. But don’t worry. I have made the next best (or better) thing!
If you know me personally (or even if you have been following along for awhile now), you probably know that I am not one to back down from things easily. I am not one to take “no” for an answer, or to give up when somebody tells me that I cannot do something. In fact, this generally tends to motivate me. So while many people would assume that a vegetarian or a vegan could not eat chicken and waffles, I chose to take that assumption and turn it into a challenge.
This recipe may not be your traditional chicken and waffles. But quite frankly, I think that is a good thing!
I combined my love for roasted chickpeas (my favorite chicken replacement) and a sweet cornbread-style waffle in this twist on the classic American dish. My version may not be a “classic,” but maybe one day it will be! It also happens to be just a taaaaad bit healthier!
Roasted Chickpeas and Waffles
Vegan
Serves 4
Ingredients
15 oz can chickpeas, drained and rinsed
1 TB extra virgin olive oil
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
fine sea salt, to taste
1 cup flour (I used whole wheat pastry, but all-purpose works too)
1/2 cup cornmeal
1 tsp baking powder
2 TB coconut sugar
1 TB ground flax seed
pinch fine sea salt
1/4 cup unsweetened, natural applesauce
1 1/2 cups unsweetened almond milk
olive oil cooking spray
maple syrup for topping
Directions
1. Preheat oven to 400 degrees F. Toss chickpeas, olive oil, pepper, onion powder, garlic powder, and salt in a medium bowl until well-coated. Spread chickpeas on a foil-lined and sprayed/greased baking sheat. Bake for approximately 30 minutes, tossing once halfway through.
2. Set roasted chickpeas aside and preheat waffle iron.
3. In a large bowl, combine flour, cornmeal, baking powder, coconut sugar, flax seed, and salt. Mix well.
4. Stir in applesauce and milk. Mix until just combined.
5. Generously spray the waffle iron with cooking spray. Place one fourth of the waffle batter into the iron and cook according to the iron’s instructions. Repeat for the other three waffles.
6. Top each waffle with roasted chickpeas and drizzle warm maple syrup on top.
Sure, cornbread-esque waffles piled high with roasted chickpeas are good on their own…
…but they are so much better with a big drizzle of pure maple syrup. Seriously. Don’t skip the syrup!
Don’t let anyone ever tell you that you cannot do something. Who says vegetarians and vegans cannot enjoy “chicken” and waffles? Not me! Make this updated spin on the classic and impress the heck out of yourself everyone you know.
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