Day 43 - Roasted Chick Peas

Red bell pepper, dijon and lemon potatoes, broccoli, and roasted chick peas!

This lunch is, clearly, very inspired on the Greek style lunch I had a few days ago.  I had lots of ingredients leftover, so I tried to use some of them up this week.  Dijon and lemon potatoes, steamed broccoli and red bell pepper, and roasted chick peas.

If you haven't discovered roasting as a way of having delicious chick peas, then you're missing out.  Roasted lightly, they are chewing and flavorful...roasted a little longer, they get crunchy and crisp and delicious.  They handle a lot of flavors well, so feel free to experiment!  Here's my usual method...

Roasted Chick Peas

1 15-oz can Chick Peas, drained and rinsed
2 T olive oil
2 T balsamic vinegar
1 t dried sage
1 t dried rosemary
1 t dried dill
1 t onion salt
1/4 t cayenne pepper

Whisk oil, vinegar, and spices together in a small bowl (I usually use a large soup bowl for this).  Gently fold in chick peas and allow to marinate at room temperature while oven is pre-heating.  When ready to roast, evenly spread chick peas on a parchment lined baking sheet, pouring any leftover marinade over the peas.  For soft, entree style peas, roast for 15-20 minutes.  For a crunchier version, roast 30-35 minutes.  Enjoy hot or cold!


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