Chickpea Pumpkin Seed Crunch With Roasted Bell Pepper Broccoli Relish And Garlic Ginger Allium Dip

Ingredients

• Cooked Chickpeas2 cups drained
• Pumpkin Seeds Half Cup
• Rolled Oats Half Cup
• Brazil Nuts Quarter Cup Chopped
• Bell Pepper1 roasted and diced
• Broccoli1 cup steamed and finely chopped
• Garlic2 cloves garlic ginger paste one tablespoon
• Fresh Ginger One Teaspoon Grated
• Elderberry Syrup One Tablespoon
• Ground Turmeric Half Teaspoon
• Fine Sea Salt One Quarter Teaspoon

Method

1. 1Preheat oven to two hundred degrees Celsius or the nearest equivalent and line a tray with parchment.
2. 2Pulse chickpeas oats pumpkin seeds and chopped brazil nuts with turmeric and salt until a coarse crumb forms then press into small mounds on the tray.
3. 3Bake for fifteen to twenty minutes until golden and crisp turning once for even color. Allow to cool to become crunchy.
4. 4While the crisp bakes toss roasted diced bell pepper with steamed chopped broccoli and elderberry syrup to create a bright relish.
5. 5Stir garlic ginger paste with a tablespoon or two of warm water to make a loose allium dip and season with a small pinch of salt.
6. 6Serve chickpea pumpkin seed crunch with the relish and the allium dip for assembled bites.