Chickpea Crumble with Roasted Veggies

Attention all you roasted vegetable lovers! Also those who are looking for more vegan dinner options and are tired of the same old chickpea recipes!

I  just created a new family favorite made with chickpeas!

I was messing around in the kitchen doing one of my epic cooking days and had an idea to use up some ground oat flour, chick peas and mushroom bits. I processed them and was going to make some kind of patty.

As I was mixing in some spices, the oat and chickpea mix reminded me of the texture when I make fruit crumble!
I thought to myself, “Why not a savoury veggie crumble?!”

I chopped up some veggies and started roasting them,  added the chickpea topping and it was delicious!

My husband Greg isn’t crazy about the texture of chickpeas or other whole beans, but loves crumble, so I hoped he’d like this, and he did! It’s a score! He had seconds and thirds, and took it for lunch the next day. He was sad when we ran out!

Here’s the recipe:

2 small zucchini chopped into bite-sized pieces – approx 3 – 4 cups
1 medium sized onion, diced
2 cups cherry tomatoes
4 stalks celery, sliced into small chunks
2 cups mushrooms – sliced
2 peppers – red, yellow or orange, seeded and cut into chunks
6 cloves of garlic, peeled and chopped
1/4 cup olive oil
2 tsp Italian seasoning
1/2 tsp salt
pepper to taste

Put all the veggies into a large roasting pan or baking dish and toss to coat with the oil and seasonings.

Bake in oven for 20 minutes at 350, then take out and sprinkle chickpea crumble on top. Bake for an additional 30 minutes.

Chickpea Crumble:
1 1/2 cups oats – ground into chunky flour
2 cups cooked chickpeas – processed until small chunks, but not creamy
1 tsp garlic powder
1/4 cup olive oil
1/2 tsp salt
Mix together and sprinkle over the veggies that have roasted for 20 minutes at 350

I hope you love it as much as we do!

Let me know what you thought!