Roasted Chickpeas Two Ways

Hummus takes a back seat to these crunchy sweet and savory roasted chickpeas. Roasted chickpeas are super easy, tasty, and healthy. Chickpeas are power packed with plant-based protein, fiber, vitamins, and minerals. Whether you like sweet or salty, you’re in luck.

IMG_5367

Sweet Roasted Chickpeas: top with coconut oil, cinnamon, cardamom, and sea salt.

Savory Roasted Chickpeas: top with olive oil, rosemary, thyme, garlic powder, tumeric, sea salt, black pepper, and a tiny bit of cayenne pepper (optional.)

IMG_5374

Simply prep your sweet and/or savory chickpeas and roast in the oven at 400 degrees for about 30 minutes or until golden brown. Let cool and pop ’em as is for a snack (great on the go!) or add roasted chickpeas to a salad for a full (vegan, gluten-free, dairy free, meatless Monday) meal.

IMG_5376

One Healthy Breakdown: pass on the potato chips, opt for roasted chickpeas!

Meatless Monday in a SNAP!

This one came out of nowhere, but was a huge hit in the flavor department! All you’ll need is a few simple ingredients and 10 minutes time, and your one-pan, warm and tasty, nutritious and delicious dish is served! Did I mention that it happens to be vegetarian, vegan, dairy, soy, and gluten free? Just sayin’…in case you care about that sorta thing. Best of all, it’s ready in a snap!

FullSizeRender(50)

Ingredients:

  • 1 cup cooked chickpeas (could also use 1/2 cup cooked quinoa)
  • 1 cup snap peas
  • 1 teaspoon sesame oil (coconut oil would work as well)
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut aminos (soy-free soy sauce alternative)
  • 1 teaspoon tumeric powder
  • 1 teaspoon curry powder

Directions:

Turn stove on medium and heat pan with sesame oil, chickpeas, and snap peas. After a few minutes, stir and add hemp seeds, coconut aminos, tumeric, and curry powder. Continue to cook until peas and beans begin to brown slightly (or until desired.) Turn off heat and serve…easy as that!

One Healthy Breakdown: Nothin’ but lean, green, plant protEIN!