BBQ CHICKPEA TORTILLA PIZZA- VEGAN AND EASILY GLUTENFREE
Quick and easy to make vegan BBQ chickpea tortilla pizza. Allergen Information: Free of dairy, egg, corn, nut, oil. Can be made gluten-free and soy-free
Servings: 2 7 inch pizzas
Ingredients
- 2 whole Chapatis/Tortillas/ soft Tacos
- 1 cup Chickpeas or any other beans/peas/lentils/legumes Cooked/canned
- 2-3 tablespoons BBQ sauce
- 1 whole Tomatoe Sliced
- 1 whole Red Onion Sliced
- 3 whole Sweet mini peppers or red peppers Sliced
- 1 cup Non dairy cheese of choice
- Salt and pepper To taste
- Parsley or cilantro To taste
Instructions
- Place the tortillas/tacos/flat bread on baking sheet. I used frozen uncooked Chapatis. They get cooked while baking.
- Top with sliced tomatoes and onions.
- Toss the chickpeas or other beans with barbecue sauce to coat evenly.
- Top the veggies with chickpeas. Drizzle more bbq sauce if needed.
- Add other veggies of choice like sweet peppers or pickled jalapeno.
- Add salt and pepper if you like.
- Top with shredded cheese and then dried or fresh parsley or cilantro. I used dried parsley.
- Bake at pre-heated 425 degrees F for 12-15 minutes depending on the flat bread used.
- Serve hot as is or sliced.
Notes
Notes: Bake the chickpeas and veggies tossed in bbq sauce, in a ramekin for 12 minutes, then serve as is or top on greens with additional bbq sauce, or in lettuce wraps. No grain, no added oil, bbq chickpea veggie bowl.
Make larger wraps with the ingredients. Add greens or slaw. Cut and serve.
Make larger wraps with the ingredients. Add greens or slaw. Cut and serve.
Nutrition
Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 257mg | Fiber: 1g | Sugar: 8g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg