Straight from Namely Marly | Serves: 4 | Time: ~30 min (with roasting chickpeas)
1 cup spicy roasted #chickpeas (15 oz can chickpeas, 1½ tsp EVO, ½ tsp salt, 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp turmeric, and ¼ teaspoon cumin)
4 - 6 tbsp vegan mayo
1 green onion finely chopped
1 tsp mustard
¼ teaspoon garlic powder
1 teaspoon liquid smoke
1 red chili pepper stemmed and seeds removed, chopped (or 1/4 red bell pepper to reduce heat)
Optional Spice: 1 tbsp sriracha sauce
Heat your oven to 400 F. Line a baking pan with parchment paper.
Drain the chickpeas and let them sit in cool water for a minute or so to release some of the sodium.
Place chickpeas in a strainer to drain. Spread the chickpeas out on a paper towel and pat dry.
Pour the olive oil into a bowl and add the chickpeas. Stir until each chickpea is coated with oil. Place chickpeas on the prepared pan.
Place in the oven and bake for 20-25 minutes, until the chickpeas are crispy on the outside.
Remove the chickpeas from the oven. Sprinkle spice mix over roasted chickpeas, stirring until each is thoroughly coated.
Salt and Pepper to taste.
Combine the roasted chickpeas and sundried tomatoes in a food processor. Pulse until this mixture is broken down into small bits.
Add the vegan mayo, chopped green onion, mustard, garlic powder, and liquid smoke. Pulse until combined. Serve.