Chickpeas are one of my favorite things in the world. They are the beauty and brains behind hummus, they are a great protein provider for vegetarians and vegans, and they make for some mean, lean, and flavorful toppings for a salad.
Since summer is only about 4 month away I decided to give Be’Teavon a little healthy makeover to kick things into high gear. The first recipe of the “Healthy Eats” episode is all about the delicious roasted chickpeas that I like to use as toppings for my salads or even snacks for movie date night with the boyfriend.
WARNING: This blog will not feature the usual “diet foods” and will often rely on unconventional recipes to liven up the healthy lifestyle process. I get so sick of seeing the same dishes for a “healthy” and happy meal. I’m one of those people who if I’m not excited about what I’m going to eat then I probably won’t even enjoy the experience, and what’s eating without enjoyment. I have already packed two boxes of regular and red quinoa into my purse to make a few dishes tonight for some upcoming posts, so stick around because some amazing new recipes are up ahead.
GREEK SALAD WITH A SIDE OF ROASTED CHICKPEAS
Salad – 1
Chickpeas – 4 to 5
1 tomato diced into small cubes
1/2 bell pepper chopped (I used yellow but you can use whatever color you have at home)
1 cucumber chopped
1 scallion chopped
1/4 cup of feta crumbles ( you can add less or more depending on your preference)
1 TBS of lemon juice
salt and pepper to taste
2 teaspoon of olive oil to drizzle
Instructions for salad:
Combine all chopped vegetables in a small portable bowl for work. Add lemon juice and mix, then add salt and pepper and mix. Next add the feta crumbles and drizzle the olive oil. Store in the fridge for up to two days to keep it fresh for work.
1 can of chickpeas (you can do dry chickpeas and soak them in water overnight, but I didn’t have time to do that)
1 TBS of cumin
1 TBS of turmeric
Salt and pepper to taste
1/2 TBS Paprika
If you like spicy food you can also add 1/2 TBS of chili powder
Instructions for chickpeas:
Preheat your oven to 400 degrees
Place a paper towel in a colander and tap dry the chickpeas from the liquids in the can. When the chickpeas are close to dry place them in a medium-sized bowl. Add the seasoning and mix thoroughly. Then add 2 TBS of olive oil and mix well.
When the chickpeas have been fully coated by the spices lay them on a baking sheet and place them in the oven for 30-40 minutes or until crispy to your liking.
*I would suggest that you leave them out until they cool before placing them in a container, because otherwise they will become soggy due to the immense heat they release and you will lose the crunchy feeling.