Why is it that every time I sit down and being to write a post, I look up, look out the window and take a deep breath. Why did we skip fall and go straight into winter!??!?! Rahhhhahahahahhahaahahaaa
Sorry, but that’s how I feel when my plans turn to crap due to the weather.
Lately, that’s how it is. With Lushious Lifts and Eats. I have a plan, I want to take the pictures and I can’t because there.is.no.sun! Raahaahahahhaaaahhhhaaaaaa!
What’s left to do when you can’t do your plan?
Um, I’ve got nothing.
BUT luckily I have these chickpea pictures that I took a few weeks ago when we did still see the light of the day. 
How did I almost forget about these? Well, not that I had forgotten, I just kinda put the recipe on the back burner because I had something else in mind. My plan. That I haven’t been able to do yet…because….I’m.Not.Going.Back.There. LOL!
So these chickpeas…
Are freaking delicious.
If you aren’t snacking on these babes, you should be.
Chickpeas are a great healthy choice of food. They are low fat, and they are loaded full of essential nutrients such as folate, iron, fiber and protein!
Sometimes I’ll make roasted chickpeas and use them throughout the week in different recipes. They really can be added to anything; soup, eggs, salads (1) (2) (3) (4), pasta, and even tossed with a few sides (1) (2)
There’s a billion different flavours you can do when you’re roasting chickpeas, and normally I like to try new flavours when I do. This time, I opted to use my sea salt, because I bought it sooooooooooo long ago (yeah, that long!) and I haven’t used it twice. (Is that bad?) I thought if I bought sea salt I would start to use it because it is considered a healthier salt, but then again, I never use salt anyway, so I really just wasted my own hard earned cash on buying a healthier version of something I never eat.
Weird? Well that’s just me.
Not only am I weird, but I’m super lazy too….when it comes to cooking that is. I like to spend the least amount of time possible in my kitchen, so roasting chickpeas in a total win, win for Karen.
Open the chickpea can
Pour chickpeas into a large bowl, add toppings, stir
Pour the chickpeas onto a non stick baking tray
Bake
Remove from heat
Eat
It just can’t get any easier than that.
I’m thinking I need some kind of slogan for Lushious Eats…..
“Easy eats, simple treats”
“If you like easy, then you’ll like Lushious”
HA! See that’s why I don’t have a slogan……
Happy Chickpea Munchin’
Spicy and salty roasted chickpeas
Print
Prep time
3 mins
Cook time
25 mins
Total time
28 mins
Author: Lushious Eats
Serves: 6
Ingredients
1 can of chickpeas
3 tsp cayenne pepper
2 tsp sea salt
Instructions
Open the can of chickpeas, drain and pour chickpeas into a small bowl.
Add cayenne pepper and sea salt to chickpeas and stir.
Pour chickpeas on a non stick baking tray, spreading them out so they aren’t touching.
Bake on 350F for 20 – 25 minutes, or until golden.
Enjoy immediately or store in a covered container.
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