Big heart salad bowl with roasted chickpeas
INGREDIENTS:
For the taco-seasoned roasted chickpeas:
• 1 can organic chickpeas
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp chipotle chili powder
• 1/4 tsp paprika
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 1/2 tsp olive oil
• salt & pepper to taste
HOW TO MAKE:
- Preheat oven to 400F.
- Rinse and dry 1 can of organic chickpeas. After draining, I lay mine on top of a paper towel-lined baking sheet, roll them back and forth a bit, remove some of the skins and let them air dry for a few minutes.
- When dry, place chickpeas in a small bowl. Add olive oil, garlic, onion, chipotle chili, paprika, cumin and chili. Mix gently and add salt & pepper to taste.
- Transfer to a baking sheet lined with parchment paper.
- Bake for approximately 20-25 minutes or until the outside of the chickpeas are crisp. Stir halfway through cooking time.
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SALAD