I didn't change anything and it came out yummy!
I used chipotle pepper seasoning which gave it a little more kick. Then I used these peppers for fajita style vegetarian nachos. They were excellent.
I added in some fresh dill and lemon juice to brighten up the salad. After letting it sit for some time, the flavors married together and it was yummy.
I added a couple more cloves of garlic because I really love garlic and about a 1/4 cup of the chickpea juice and a total of 1/2 cup of good olive oil and it was the perfect consistency.
This recipe is easy to make. I used Dijon mustard because that's what I had. Still a crowd pleaser. Easy to take with you to party so there isn't a mess. It makes sloppy joes, not so sloppy.
I made some tweaks. I sautéed a mushroom blend and used fresh dill instead of dried dill. Then I used the dill aioli as the spread for the bread to get a golden color on my grilled cheese. I also used a mix of gruyere and cheddar. I forgot spinach but I would have just sautéed it with the mushrooms. It was a very tasty sandwich and the aioli was just what it needed.
Turned out really delicious and easy to make. I did roast them longer to get them tender. It took about 35 minutes for me. Will definitely be making this again this season.
I tweaked the recipe a little bit. I roasted the chickpeas with the tomatoes and string beans. So glad I did so because they were delicious. I did end up using 2 separate sheet pans for the potatoes and the rest of the veggies. Mom loved it!
