roasted chickpeas

These things are fiery! And amazing!

Okay, they aren't hot, but they have GREAT flavor!

I love chickpeas, and this is an easy, healthy snack!  It also travels very well!

If you are looking to make this a lasting snack, I suggest doubling the recipe.  Or if you live with a hungry boy like me, you might want to double the recipe anyway.  I promise once you pop one of these in your mouth, you won't stop!

A quick story before I tell you just how to make my beloved chickpeas.  I took some for lunch on the second day of school.  After I arrived and dropped my things off in my classroom, I made my way to the downstairs teacher workroom to drop off my lunch box.  I then went to hall duty, and when school started, I began my planning period.

Just before 2nd period began, I went upstairs to pick up my mail and copies from the teacher workroom.  Upon arrival, I found myself locked out with my keys missing in action.  On my way back to my classroom to find them, another teacher stopped me and said, "Hey I just saw your keys in the refrigerator! Did you know they were there?"  Um...no...I didn't know they were there!    But it doesn't stop there, apparently EVERYONE had seen my keys in the refrigerator and for the next hour people e-mailed me or stopped me in the hall to ask me if I knew where they were.

But I eased my pain with this yummy snack!!

Roasted Chickpeas

1 can of Chickpeas/Garbanzo beans

1 tbsp EVOO (olive oil)

1 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Ground Red Pepper

Sea Salt to taste

Preheat your oven to 400.

Drain and wash the chickpeas off with water.  Make sure all skins have been removed.  There may not be many, but make sure you get the few there are.

Let them dry off on a paper towel.

In a small bowl, stir together olive oil, chili powder, cumin, red pepper and salt.

Spray down your baking sheet.

Coat your chickpeas in the mixture and spread out on the baking sheet.

Bake for 35-40 minutes or until they look crispy.

ENJOY :)

And below you can check out how I wrote this blog :) puppy snuggles!

chickpea summer salad

Confession: I follow most of the Full House stars, as well as Pretty Little Liars on Instagram.  Polar opposites right? I know, but I love these people!

Especially, DJ Tanner or in real life, Candace Brue.  A few weeks ago, she posted a picture of a chickpea summer salad and I have literally been obsessed with it ever since.  I had to make it.  It looked so good and easy.  It also looked like something that would be yummy to pack up for lunches, so I was sold.  I googled and pinterested recipes, eventually making up my own recipe through the combination of several recipes.  I ate my summer salad for dinner last night and it was delicious!  It would be a great dish to take to a party or summer picnic!

Chickpea Summer Salad

Serves 12

2 cans chickpeas (drained)

2-15 oz cans black beans (drained)

1 carton grape tomatoes

1/2 diced cucumber

1 cup cilantro

1/2 small red onion

4 small limes

2 tbsp cumin

1 tsp salt

2 tbsp EVOO

1/8 tsp crushed red pepper flakes

Optional: Corn

Start by draining all chickpeas and black beans.  I typically layer a paper plate with paper towels and place them there.  You especially don't want any of the extra black bean juice. Set these aside.

Dice up half of a small red onion, I may have used a little less than this, but I'm not a big onion eater.

Quarter all of the grape tomatoes. Set onions and tomatoes aside.

In the bowl, you will be storing or serving this dish in, mix the following together, juice of 4 small limes, cumin, salt, EVOO, and red pepper flakes. Once it is stirred together well, mix in the chickpeas, black beans, onions and tomatoes.

Lastly, chop a cup to cup and a half of cilantro.  Mix it in and garnish with cilantro.

ENJOY this yummy and fresh summer salad!