Monday, July 27, 2015

Crispy Spicy Garbanzo Beans

For a tasty and healthy snack, these crunchy, spicy chickpeas hit the spot! Just toss them with a little olive oil and spices, then roast in the oven until crispy.  They’ll stay fresh for a few days stored in a resealable food storage bag at room temperature.

What You Need:

2 - 15 oz cans no salt garbanzo beans, rinsed and drained
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
Freshly ground pepper
2 tbsp Extra virgin olive oil

What You Do:

Heat the oven to 400°F and arrange a rack in the middle.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Sunday, July 12, 2015

Chickpea Avocado Salad with Fresh Spinach Leaves

A quick and easy summertime meal that doesn't require the stove!

What You Need:

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapeño pepper, minced (for less heat, remove the seeds)
1⁄2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped
5 cups fresh spinach leaves

What You Do:

Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

Serve on a bed of fresh spinach leaves, or other choice of greens.  Enjoy!  Makes 3-5 servings.