INGREDIENTS LIST:
- Can or jar of organic chickpeas, drained and rinsed twice
- 1 tbs olive oil
- ½ organic lemon juiced
- 1 tbs high grade organic maple syrup
- 1 tsp Bragg’s liquid aminos
- 2 tsp each of paprika & oregano
- 1 tsp garlic powder & onion powder
- ¼ tsp cayenne pepper
In a small cup, combine the liquid ingredients and beat with a fork and set aside.
Heat the oil in a large skillet or wok on medium high heat. Add the chickpeas and fry them until they become golden brown. Stirring them often to avoid burning them.
After the skillet and peas have exchanged niceties it is time to jazz it up. Now we add our liquid flavors. Allow them to evaporate for about 30 seconds and then add the dry spices and stir to coat thoroughly.
*If serving immediately then place a large bowl in the oven on the warm setting while prepping liquid ingredients. We do not wish to continue to cook the peas. We just want them to remain at a temperature that a savory smoky snack like this should be.
Add the chickpeas to the bowl and toss with a dash of sea salt and prepare to devour.
**Level it up to a lunch w/ avocado dressing (recipe below) and whole grain or plant-based wraps by adding some leafy greens and some slices of a snappy veggie or two like cucumber and red pepper.
Avocado Vinaigrette:
- 1 large organic avocado
- 1 cup of water
- 1 lemon squeezed and zested
- 1 shallot
- 1 clove of garlic, minced
- Salt & pepper to taste
Simply combine all ingredients in a blender except salt and pepper which you will wait until sauce is fully combined. Activate machine and witness green goodness evolve before your eyes.
***If you happen to spare any deliciousness for another day then be rigid about the air tight container you choose. (It will last at most two days in the fridge.)
The Healthy Hueman LLC 