Roasted Chickpeas

Yummy scrummy roasted chickpeas. I have been dying to make these since I saw them on pinterest (I'm slightly obsessed with 'pinning' at the moment). Finally, whilst I was in Valencia, Laura and I finally gave it a go.  These were so easy to make and were so delicious.

I n g r e d i e n t s: 

2 cans of chickpeas

olive oil

Spice of your choice (Laura and I used 7 Thai Spice)

(please excuse the burn little chap on the top)

D o:

1) Pre-heat oven to 180 degrees. 

2) Drain water from your can of chickpeas and place in a bowl.

3) Drizzle some olive oil (or oil of your choice) on the chickpeas and coat the chickpeas in the oil.

4) Shake in your chosen spice and coat well.  (I have also head cinnamon and honey is a nice option)

5) Place a large sheet of tin foil on a tray (this is so after roasting, you can just scrunch up the foil and have little or no washing up). Put chickpeas on your tray.

6) Bake chickpeas for 30 minutes; check on them- maybe give them a little shake- then, if needed, bake for a further 10-20 minutes. The time depends on how good your oven is.

7) Take out and cool.

8) Enjoy your chickpeas. 

Recipe: A Creamy Crunchy Avocado Parsley Salad

This is the best.  So easy to make, and super healthy.

I n g r e d i e n t s

s a l a d:

1 avocado (ripe)

150g sweetcorn

1 celery (with lots of sticks)

One large handful of parsley

d r e s s i n g

2 tbs of cold pressed rape seed oil

1 tbs dijon mustard

Garlic (granules, squeezy, or fresh- fresh will be potent thought)

juice of 1 juicy lemon

salt

lemon pepper

tbs of garlic-y humus

6 chopped small pickled onions

2 tsp of pickled onion vinegar

D o: 

1) Chop everything up into a large bowl; 

a) Slice avo in half and dice both sides. Squidge out any of the lovely darker green avo in the mixing bowl (this mixes with the dressing and makes it more creamy).

b) Slice the celery sticks. 

c) Chop the parsley (the smaller the better).  Parsley is quite a strong herb so a large leaf of it isn't always the best. 

d) Whack your sweetcorn in the bowl too. 

2) Chop your small pickled onions into little tiny pieces and put in a smaller bowl. 

3) Add other dressing ingredients with your shallots and stir.  Add more of any of the ingredients to your taste and stir again. 

4) Pour dressing over salad and mix well.

5) Serve immediately

N u t r i t i o n