fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Oven-Roasted Chickpeas with Tomatoes & Cashew Cream Cheese

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan


Inspired by my time in Israel, this Mediterranean dish of oven-roasted chickpeas with tomatoes and creamy cashew cream is perfect for brunch, lunch, or even a side dish.



For the Cashew Cream Cheese Base:

1/2 cup cashew cheese

1/2 cup vegan cream cheese

1 tbsp. olive oil

dash of salt and pepper

2 tsp Simply Organic Vanilla

The Chickpeas:

1 400mL can of chickpeas, strained, washed and dried

2 tbsp. olive oil

4 garlic cloves

1 tbsp. Simply Organic Garlic Powder

2 tsp. Simply Organic Umami Powder (any will work perfectly)

2 tsp. Simply Organic Dried Rosemary

1/4 tsp fresh red pepper chili flakes

1 tsp sea salt

1/2 fresh cracked pepper

The tomatoes:

5 large tomatoes, scored or quartered

2 tbsp. olive oil

1 tsp sea salt

1/2 fresh black pepper

Toppings/To plate:

fresh microgreens

fresh lemon

drizzling of olive oil

fresh cracked pepper


Preheat the oven to 400F and grab two 8X8 baking dishes.

To one baking dish, add all the chickpea ingredients and stir well using hands or a spoon.

To the other baking dish, add all the ingredients for the tomatoes and stir to combine using hands or spoon.

Bake both for 30 minutes.  Removing both halfway through to stir and make sure neither are burning.

In the meantime, prepare the Cashew Cream Cheese by adding the ingredients to a handmixer bowl, cup or jar and blend gently to combine.

Once everything in the oven has baked, simply plate by starting with the cheese, then the chickpeas and pieces of tomato.* Top with microgreens, more salt, lemon juice, oil and enjoy with a fresh loaf of bread.


When serving the tomato, be sure to not add much of the liquid but just enough (I suggest around 3 tbsp. of that oily, tomato goodness).  You can save for any excess liquid for soups/salad dressings.

Keywords: garlic, healthy, recipe, crispy, vegan