Sweet and Savory Roasted Chickpeas

These made my kitchen smell delicious

Hectic does not even begin to describe my job as a pre-school teacher. Between poopy diapers and temper tantrums, I don't get a whole lot of time for a lunch break. So it is really important that I bring my lunch, because I just don't have the time or money to go out. This has proven to be great for both my health and my wallet, because one of my favorite things to bring is salads.

I have been seeing some recipes for roasted chickpeas lately, and it got me thinking that this would be great as a salad topper. Especially because I found some bomb hummus dressing at Trader Joe's last week, and I thought they would pair well.

I cannot stress how incredibly easy and tasty this recipe is. You basically take chick peas > put on tray > season > put in oven > put chickpea to mouth > repeat. You can pretty much use any seasoning you like, but the mixture I used came out really nicely salty and sweet. Hopefully this will make your next lunch salad a little more exciting (even though what I really need in my day is a little more calm!).





Ingredients
Serves 2

• 15 oz. can of chickpeas
• 1 tsp. olive oil
• Turmeric, to taste
• Sea salt, to taste
• Fresh ground pepper, to taste
• Cinnamon, to taste
• Cayenne pepper, to taste

1. Line a baking sheet with tin foil and preheat oven to 400.
2. Drain the chickpeas and pat dry with a towel. If skins begin to fall off, discard as many as you can.
3. Place the chickpeas on the tin foil lined pan. Drizzle with olive oil and add the spices to your taste. Mix thoroughly with hands or spoon.
4. Place chickpeas in the oven and bake for about 30 minutes, until crunchy on the outside.
5. Eat plain, serve with salad, mix into other dishes, or use in whichever creative way you can think of :)

Can't wait to eat this tomorrow--mixed greens, avocado, red onion, roasted chickpeas, heirloom tomato, and hummus dressing.