December 30, 2016
Crispy and a bit spicy, oven-roasted sriracha lime chickpeas are a healthy snack. They also are a great topping for salads (instead of croutons) and roasted vegetables.
I saw a photo of my son at school along with his classmates sitting at a table diligently coloring with crayons on white paper. The caption said they were coming up with resolutions for 2017. I thought that was kind of funny considering they are only three years old!
At home I asked him what he was planning to work on in the new year. His response was to play with more trains. It took me a few minutes to realize that was a legitimate New Year’s resolution—to spend time doing what you love.
Diving headfirst into a passion is more likely to stick than an unrealistic exercise regimen, and it might make you more happy.
I have a laundry list of things I would like to improve, but I am going to take my son’s advice and focus on what brings me joy and delight.
While I can’t guarantee that I will be awake at midnight, we will be snacking on all sorts of nibbles at our house tomorrow evening including oven-roasted sriracha lime chickpeas. They are crispy, a little bit spicy and go well with cocktails and champagne.If you haven’t tried roasted chickpeas, you are missing out. Besides snacks, I love them in salads like this one with sweet potatoes and kale.They are also great tucked into stuffed sweet potatoes.
To make these sriracha lime chickpeas, I whisk together a mix of sriracha, lime juice and olive oil. It is a quick marinade. Then I spread them in a single layer on a sheet pan. After about 25-30 minutes, the chickpeas turn out with just the right amount of heat and spice. I like to sprinkle them with cilantro, flaky sea salt and black pepper before serving them.
No matter how you might be celebrating or what you might be eating, I wish everyone the absolute best in 2017!
5 from 2 reviews
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I am totally hooked on these chickpeas!
[…] Chickpeas are something that I always have in my pantry and that I consume nearly every single day.No surprise, I had chickpeas on the brain, so I picked up 2 cans of garbanzo beans. The Mediterranean is always a good place for inspiration, but I couldn’t decide on a specific locale. After that, I headed back to the veggies and grabbed cherry tomatoes, cucumbers and a red onion. I ended up making a chickpea Greek salad with all the traditional ingredients along with the addition of garbanzo beans. It made for a very filling spring/summer side or even a vegetarian main.I didn’t miss the greens at all. In fact I am now inspired to make more salads that aren’t based on lettuce.Of course this chickpea Greek salad is best during the height of tomato season. Sometimes I just don’t have the patience to wait. […]
[…] first step was to preheat the oven to make crispy chickpeas. They are such a better substitute for boring […]
[…] recipe involves my kind of multitasking with two different ingredients in the oven at once. The chickpeas and sweet potatoes roast side by side, which makes the entire recipe seem very efficient, and it […]
[…] mind. I thought it deserved more than simply spooning it into a bowl to serve, so I made a batch of crispy chickpeas to sprinkle on along with fresh parsley and chives and […]