Roasted Chickepeas

The perfect plant protein for any meal! Serve as a snack or a side.

These chickpeas are so versatile and come packed with fiber and protein. Chickpeas can help lower cholesterol, improve digestion, support gut health, stronger bones and have anti-cancer properties. A true small but might superfood. Try spicing up this dish with celery and cherry tomatoes or spinach, avocado, coriander, and some fire-roasted salsa for a tex-mex twist!

Roasted Chickpeas

Ingredients

45 minutes prep yields 4 servings

For the marinade

• 1 Onion

• 1 Bell pepper

• 1 Zucchini

• 3 Cups cooked chickpeas(2 x 15oz cans, drained)

• 4 Cloves garlic
  

• 1 Lime

Spice Blend

• 3 Tbsp olive oil

• 4 Tsp soy sauce

• 2 Tsp chili powder

• 1 Tsp ground cumin

• 1 Tsp smoked paprika

• 1/2 Tsp ground coriander

• Black pepper to taste

Directions

1. Heat the oven to 425°F

2. Chop up the onion, bell pepper, and zucchini so that all the pieces are about the size of a chickpea

3. Chop up the garlic very small and save for later

4. Place all the chopped-up vegetables in a large bowl with the cooked/canned chickpeas

5. Pour the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables are covered.

6. Put everything on a large rimmed baking sheet and bake for 20 minutes

7. Take it out of the oven, add the garlic and bake for another 15 minutes

8. The garlic may be a little charred at this point and that's ok

9. Squeeze the juice of half a lime over the pan and stir the roasted chickpeas and vegetables around

10. Taste and add extra seasonings to preference