From September 2013:
I’ve just discovered a new option to satisfy my salty cravings and had to share. I love chick peas in salads but now I am enjoying them all on their own. They are beginning to take the place of a good crunchy baked chip. Here’s my super easy recipe that is also packed with protein and minerals…
Roasted Chick Peas with Lemon Zest
1 15 oz. can chick peas (I prefer Eden Organics since they are use a BPA-free lining)
1 TBSP lemon zest
1 tsp kelp granules
Ground pepper and sea salt, to taste
Preheat oven to 425 degrees.
Rinse off chick peas and dry on paper towels.
Once dried transfer to a parchment-lined baking sheet and sprinkle with the kelp granules, salt and pepper.
Bake for approx. 15 minutes.
Take out of oven to roll the chickpeas around then bake for another 10-15 minutes.
Remove from oven and place in bowl. Mix in the lemon zest and enjoy the crunch and flavor.