Thursday, May 02, 2013

Lemon Sage Roasted Chick Peas

I've been trying to be gentle to myself this week. Lower stress, no caffeine, less booze, less thinking/planning/fried things. Veggies, fruits, tea, netflix and rest. So when it came to making something for a post this week, I figured I'd let nature take care of the balls. I mean, my favorite legume just so happens to be ball-shaped... the chick pea/garbanzo bean! One of Earth's perfect little balls! Buttery spheres of protein! I've been wanting to jump on the whole roasted chick pea bandwagon for some time now. Seemed simple enough. And it WAS! Barely a recipe, barely a post, just what I needed. A nice, gentle, weeknight snack that's nutritious and ballicious.

Crunchy Roasted Lemon Sage Chick Peas 
-2 cans chick peas, rinsed and well-drained
-7 or fresh sage leaves, chopped fine
-Juice from 1 lemon
-about 1 Tablespoon olive oil
-salt to taste 
Preheat oven to 400ºF. Toss the chick peas with the rest of the ingredients. Spread on 2 parchment-lined baking sheets. Bake for about 20 minutes, then stir, then bake for another 20 minutes until crunchy. Not all the chick peas will get completely crunchy, which I thought was a fun texture adventure while eating. These were a yummy snack... goof alternative to nuts or potato chips or popcorn (I still love you, popcorn!).

2013: Year of MORE BALLS Posts:

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