Savoury Roasted Chickpeas

Savoury Roasted Chickpeas

Ingredients

6 cups Chickpeas (canned, or cooked and drained)
2 tbsp Extra Virgin Olive Oil
2 tbsp Poultry Seasoning
1 tsp Sea Salt
1/2 tsp Black Pepper

Instructions

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Pat chickpeas dry with a paper towel. Place chickpeas in a mixing bowl and add olive oil, poultry seasoning, sea salt, and black pepper. Mix until chickpeas are evenly coated. Spread the chickpeas across the baking sheet. Bake for 20 minutes, tossing halfway through. Let cool before storing in an airtight container in the fridge.

Notes

Leftovers, They keep well in an airtight container in the fridge for up to 5 days. They will lose their crunchiness with time, so throw them back into the oven before eating if you want to crisp them back up.
Make Them Crispy, Bake for longer if you like them really crispy.

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Maple Turmeric Chickpeas & Freekeh

Maple Turmeric Chickpeas & Freekeh

Ingredients

1 cup Freekeh (uncooked)
2 1/2 cups Water
3 cups Kale Leaves (stems removed, leaves torn)
3/4 cup Chickpeas (cooked)
3 tbsp Maple Syrup
1 1/2 tsp Turmeric
3/4 tsp Sea Salt

Instructions

Combine freekeh and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 20 minutes or until water is absorbed. Remove lid and fluff with a fork. Meanwhile, add kale to a pan with enough water to cover the leaves halfway. Cook over medium-high heat until lightly steamed, about 3 to 5 minutes. Drain and set aside. In a mixing bowl, combine the cooked freekeh with chickpeas, maple syrup, turmeric and sea salt. Divide the freekeh and kale onto plates or into containers if on-the-go. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving equals approximately 1 cup of maple turmeric chickpeas and freekeh, and 1/2 to 3/4 cup of steamed kale.
Gluten-Free, Use quinoa instead of freekeh.
More Flavour, Cook with broth instead of water.
Additional Toppings, Top with red pepper flakes.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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Chili Lime Chickpeas

Chili Lime Chickpeas

It’s always great to have healthy snacks on hand, and chickpeas are a great snack!  You can spice them up like I have below, or you can just keep them plain.

Ingredients

1 can chickpeas, rinsed and drained
1 tbsp chili powder
2 tsp lime juice
1/2 tsp salt

Instructions

In a large bowl, mix together ingredients for chili lime chickpeas. Set aside.
To make the salad, add chickpea mixture to the salad and drizzle with Jalapeno dressing.
Makes 4-6 servings.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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