Spicy Roasted Curried Chickpeas on a Gluten free Flatbread ( vegan)

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I have a new addiction which is homemade gluten free flat bread. I’ve been making it so often and it’s super easy. I made a chickpea wrap today by seasoning and roasting chickpeas and topping it with a spicy cashew mayo.

Preparing plant based food is really a lot of fun, plus is cruelty free what’s better than that?

Ingredients for chickpeas:
1/2 cup chickpeas
1 teaspoon curry powder
1 teaspoon tumeric
1/4 teaspoon cayenne pepper

Directions:
Coat chickpeas I’m seasoning and bake for 10 minutes at 350°

Ingredients for flatbread:
1/2 cup buckwheat flour ( simply grind buckwheat in high speed blender)
1/2 cup tapioca flour
1 teaspoon onion powder
1 teaspoon garlic powder
Few dashes of black pepper
1/4 teaspoon sea salt
1/2 cup water

Directions:
Add all ingredients to a mixing bowl stir well. Then heat a pan adding non stick cooking spray I use coconut oil spray. Pour batter onto pan and spread with a spoon to thin out. Cook like you would a pancake flip and cook. Then place on a baking sheet and bake for 10 minutes.

Ingredients for spicy mayo:
1/2 cup cashews ( soaked for at least 30 minutes)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon dijon mustard
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt
1/4 cup water

Directions:
Blend ingredients in high speed blender add more water if needed.

Enjoy!

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