For Super Salads and much more…

As mentioned in my super salads blog post, salads are great – but at a stage they can become BORING.. instead of reverting to poorer choices… rather make them more interesting..Salads should be more than just BUNNY food.. add some goodness to your next salad.

For a visual – see the salad I made below. It looks GREAT, doesn’t it!

Salad

 

Now that you have the ingredients to the salad as well as a shopping list (click here)  – now find a great recipe for roasted chickpeas!

 

Ingredients

1 can of roasted chickpeas

2 Tbsp of olive or canola oil

1 tsp of ground cumin

1 Tbsp of paprika

1 tsp Chinese five spice

Salt and pepper to taste

Optional: garlic to taste, 1 tsp of chili powder or 1/2 tsp of cayenne pepper

Variations: add basil peso or sundried tomato paste (1 Tbsp)

 

Instructions

  1. Heat the oven to 200 degrees Celsius and arrange a rack in the middle of your oven so that the chickpeas don’t burn
  2. Place the drained can (AND dried on piece of paper towel) of chickpeas (rinse really well to get the raffinose off the chickpeas (substance that can cause flatulence) in a freezer bag
  3. Add the rest of the ingredients into the freezer bag
  4. Shake the freezer bag and ensure you distribute all the oil and spices onto all of the chickpeas
  5. Once the ingredients are distributed evenly – toss into a baking tray (to make you life a little easier you may want to line a tray with foil and spray with a little spray-n-cook (or any aerosol fat spray) – reduced elbow grease cleaning the tray – I also hate washing up!)
  6. Spread evenly in a even layer on the baking sheet and bake at 200 degrees or until crisp and tasty

This is by far one of my favourites. It can also be used as a pre-braai snack (you will be surprised by how much people actually love it)!

Chickpeas also work well in a CHICKEN CURRY – my favourite with a whole wheat roti and loads of fresh spinach (baby leaf!)…

Enjoy with family and friends…

REMEMBER: Love food. Eat smart. Love life.

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