Vegan Ranch 1.5 cup vegan yogurt 4 diced scallions 2 tbsp chives 1 tsp dill Salt Pepper
1. Preheat oven to 450 degrees.
2. Pour Biena Habanero Roasted Chickpeas into a zip lock bag. Use a mallet (or whatever you have available) to crush the chickpeas. Pour onto a baking sheet. Slice eggplant into strips. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper.
3. Pour 1/2 cup of JustEgg into a bowl. Dip eggplant strips into the JustEgg and then roll them in the crushed Habanero Biena Roasted Chickpeas. Place on a parchment paper-lined baking sheet and spray with oil. Bake for 10 minutes, flip and bake for 5 more minutes. (Tip: You can also cook these tenders in an air fryer! Preheat to 375 degrees and cook for 4-5 minutes on each side).
4. For ranch dipping sauce, add all ingredients into a food processor or blender. Blend for 15 seconds. Pour into a bowl. ENJOY!
