This is our Wicked Healthy take on an old classic, the BLT Club. There are lots of plant-based ingredients you can use to mimic the smoky elements for a BLT, like shiitake, maitake, eggplant, rice paper, or coconut, but today we’re shining the spotlight on the humble chickpea to create a powerhouse recipe, full of flavor and awesome texture!
These BLT Club Pitas are a great meal to serve for lunch, dinner, or for a party. Just lay out all the ingredients with the toppings and let guests build their pita however they want. Fresh pita breads, bacon chickpeas, red leaf lettuce, avocado, cherry tomatoes, and lemon garlic aioli is the set up we’re working with here.
To infuse the chickpeas with the maximum amount of bacon flavor, we let them marinate overnight (in a mason jar to save space in the fridge). Then, the marinated bacon chickpeas are spread on a parchment-lined baking sheet and roasted to perfection. They are salty, smoky and maple-y, with a crunchy outside and tender inside.
They are a great thing to have on hand and are easy to whip up in a big batch. There are many more ways to use these bacon chickpeas … think outside the pita!
Bacon chickpeas are perfect in a breakfast hash, served as a side to tofu scramble, or heck, even scrambled up right in there. Enjoy them alongside pancakes or french toast.
And let’s not forget avocado toast or salad. Give the peas a whiz in the food processor and toast ‘em up to be bacon bits. These little buddies go a long way.
Back to the pita: make your own pita, get some from the store or from a restaurant that sells fresh vegan pitas (if you’re lucky like me), make these on a tortilla if you’re looking for less bread, or even just use lettuce as your wrap.
Make it your own, and tag us @wickedhealthy on Instagram so we can see your BLT Club Pita!