Yummy yummy yummy…For this quick and healthy snack you’ll need a can of chickpeas (aka garbanzo beans), olive oil and assorted spices. I prefer to do a blend of garlic powder, kosher salt, pepper, and a touch of paprika. After rinsing the chickpeas (and drying them well!) place them on a baking sheet and toss with olive oil and spices. Then place into a 400 degree oven and roast for 20 minutes. About halfway through you’ll want to nudge the chickpeas around a little to make sure they are evenly cooked. Every oven cooks differently so you might want to taste test one after 15 minutes…no one wants a burnt pea!
I was trying to get excited about quinoa, but every time I made it, it was relegated to the back of the fridge in a lonely tupperware. Turns out I wasn’t doing it right! Quinoa should be used as a foundation for something delicious…like greek salad!
- 1/2 cup of quinoa
- 2 tablespoons of red onion (finely diced)
- 6 kalamata olives (quartered)
- 2 tablespoons Feta
- 1/4 of a yellow pepper (diced)
- 1/4 cup of cherry tomatoes (sliced)
- 1/4 cup of cucumber (diced)
and for the dressing…
- Splash of red wine vinegar
- Double splash of rice vinegar
- Sprinkle of oregano
- Salt & Pepper
Cook quinoa according to package directions (don’t forget to rinse it before you put it in the pot!). Add your cooked quinoa to the rest of the ingredients, add dressing, toss, take a taste…and then maybe another taste….and voila! Greek salad! To make a well-rounded lunch you might want to add chickpeas or have a yogurt on the side for extra protein.