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Welcome to OKCVeggie.com. I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.

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Smashed Avocado Pitas with Crunchy BBQ Chickpeas

Smashed Avocado Pitas with Crunchy BBQ Chickpeas

I live for meals that are tasty, simple and quick to put together. I’m a content writer for a PR/marketing/social media agency by day, so by the time I get home in the evening, my brain is often fried. And if it’s an evening I plan on working out? Forget about it. If dinner doesn’t seem like it will come together quickly, then we’re ordering Postmates, no questions asked.

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My husband and I were bouncing meal ideas off each other over the weekend and came up with this little gem. It features the most perfect smashed avocado mixture you’ve ever tasted slathered on a whole wheat pita and topped with savory crunchy chickpeas, pickled/roasted veggies, a bit of queso freso and Trader Joe’s Everything But the Bagel Seasoning. With healthy fats + plant-based protein, this dish is guaranteed to fill you up!

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INGREDIENTS - SMASHED AVOCADO

  • 2 ripe avocados

  • 1/2 t. olive oil

  • 1/2 t. garlic powder

  • 1/4 t. red pepper flakes

  • 1/4 t .salt

  • 1/2 t. pepper

  • Juice of 1/2 a lime

  • 1/2 red onion, chopped

INGREDIENTS - CHICKPEAS

  • 2 cans chickpeas, drained

  • 2 T. EVOO

  • 1/4 t. salt

  • 1/4 t. pepper

  • 1 t. brown sugar

  • 1/2 t. cumin

  • 1/2 t. paprika

  • 1/2 t. garlic powder

  • 1/2 t. chili powder

OTHER INGREDIENTS

  • Whole wheat pitas

  • Trader Joe’s Everything But the Bagel Seasoning

  • Toppings like chopped roasted red peppers, hot pepper rings and queso fresco*

    For a vegan version, omit the queso fresco. Alternatively, you could use chopped fresno peppers instead of roasted red peppers and pepperoncinis instead of hot pepper rings.

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STEPS

1) Preheat the oven to 425 degrees. Rinse and drain the chickpeas and pat dry. Toss with olive oil, salt and pepper and spread evenly onto a pan. Roast for 15 minutes, toss then roast for another 15 minutes.

2) Pour the chickpeas into a bowl and toss evenly with the remaining seasonings. Note that the chickpeas will continue to crisp up as they sit.

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3) Add all “smashed avocado” ingredients to a bowl and use a fork to mash/combine.

4) Toast the pita, if desired. Top with a layer of smashed avocado and crunchy chickpeas, then garnish with the chopped roasted red peppers, hot pepper rings, queso fresco and Everything But the Bagel Seasoning.

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