I try to have a batch of these around as often as possible. They are so flavorful and easy to make. Great to have on hand to grab when you need something quick. They don’t quite come out crunchy but they are firm, and the sauce hardens somewhat as the chickpeas cool. If you want them crunchy, I would try cooking them longer, at a higher temp or use a dehydrator.
Pumpkin Dressing. Vegan. Oil-free. Low-fat. Gluten-free.
As I’ve said before, I’m in love with all things pumpkin. This savory dressing is no exception. Other than my Pumpkin Soup, I’d never made a non-sweet pumpkin dish before. I was very happy with the results. Start small with the cinnamon and work your way up, tasting as you go. And, depending upon how much tang you like, start with 1 TBS lemon juice and go from there. I made this for a salad in which I put pomegranate and toasted pumpkin seeds – delicious! It would also be tasty on greens like kale, or steamed broccoli and cauliflower.