Chickpeas. And kale. And sweet potatoes. If I was stranded on an island and I could only have three things those just might be it. I mean, how could I be stranded on an island without hummus?! Ugh, what a sad thought.
Since I started eating healthier in high school, I’ve become a hummus enthusiast. I mean, after all my blog has the word “chickpea” in it. The summer I started my blog (2014), I was living with my aunt and uncle at the time and we would make batches of homemade hummus in their Vitamix. Every day before work I’d open the fridge to a massive Pyrex container of fresh hummus and let me tell you, there is no better sight to see when you’re a hangry teenager.
What people never realize (and it took ME so long to realize) is how versatile pulses are. Pulses are the delicious, protein-packed, sustainable foods that include dry peas, lentils, beans and of course my little favorite gems… the beloved chickpeas. 
As someone who prefers to eat plant-based, I always can count on pulses to give me that extra oomph of protein and fiber. A 1/4 cup serving of chickpeas can give me roughly 6g of protein and fiber. I love having roasted chickpeas for a mid-day snack, sprinkled over a salad or on top of pita or naan like this recipe. Since 2016 is officially the International Year of Pulses (IYP), I wanted to find a new way to use chickpeas in a savory dish. I thought… hmm, I really want to make a healthier flatbread and who doesn’t love pizzas, flatbreads, open-faced sandwiches?
That’s when this roasted sweet potato and chickpea flatbread appeared before my eyes. Tender sweet potatoes roasted in coconut oil then tossed with cannellini (white kidney) beans spread onto a whole wheat, doughy naan. A creamy, non-dairy spread packed with protein and Vitamin A. Sign me up!
While I love a good store bought hummus or white bean spread, nothing compares to putting the ingredients into the food processor yourself and whipping up a vat of pulsin’ love. It’s one of my favorite parts of about being a food blogger – being able to use your own ingredients and know what you’re feeding your body.
Perks of eating in vs. dining out!
This recipe is perfect for taking to a end of summer party for those vegan/vegetarian friends of yours, sliced up as an appetizer or even as a main dish. I fit two of these onto a cutting board, popped ’em in the fridge and they were ready to be attacked when I got home from a long day of work.
- For the sweet potato spread:
- 2 small sweet potatoes, cubed (Roasted at 400º for 25 minutes in 1 tbsp coconut oil)
- 1 can of organic white beans (cannellini)
- 1 tbsp tahini
- 1 tbsp nutritional yeast
- ½ tbsp ground turmeric
- ½ cup unsweetened, light coconut milk (beverage, not canned)
- Dash of pink Himalayan pink sea salt and black pepper
- Flatbread:
- 2-3 cups organic, fresh kale
- 1 tbsp coconut oil
- 1 can of organic chickpeas, drained and rinsed
- 1 tsp garlic powder
- 1 tsp nutritional yeast
- Sea salt and pepper to taste
- Roast sweet potatoes in 1 tbsp of coconut oil at 400º for 20-30 minutes or until tender to the touch. Set aside.
- Combine sweet potatoes with white beans, tahini, nutritional yeast, turmeric, sea salt and pepper and coconut milk. Add more coconut milk to your liking of creaminess!
- Mix the spread until well combined and smooth. Set aside.
- Take chickpeas out of can. Rinse and drain and lay on parchment paper. Roll in garlic powder, more nutritional yeast, salt and pepper. Roast at 400º for 30-40 minutes, checking once through. You want them crispy but not burnt!
- While chickpeas are cooking, saute your kale in coconut oil. Set aside once greens have wilted.
- Place 2 naans in the oven at 400º for 3-5 minutes or toasted to preference.
- Spread about ½ cup of the hummus onto one whole naan and repeat on other. Top with kale and chickpeas!
- Enjoy 🙂
Now that you’ve got the goods to make this pulse-filled, plant-based dish, join me in taking the Pulse Pledge so we can all keep getting our pulses fix… cause after all, who wants a world without chickpeas and beans? Nobody!
This post was sponsored by USA Pulses & Pulse Canada. All thoughts and opinions are my own and I only support brands/companies I fully support and wish to promote. Thank you for making Chickpea in The City possible!
Erin @ Erin's Inside Job says
I have still only used my food processor for nut butters and I’ve had it for like 3 years. Granted, I still use it a ton, but I need to branch out haha
Addie Martanovic says
Mine honestly broke as I was making this haha but it can be made in a Vitamix too so that’s a plus 🙂
A.Rrajani Photographer says
SUCH A AMAZING RECIPE!
THANK YOU FOR SHARING…
A.Rrajani Photographer says
GREAT POSTING!
THANK YOU FOR SHARING….
Samiksha shah says
Nice article. Thanks for sharing. Keep inspiring us. 🙂