Metro Detroit Mommy Blogger Theresa Walker – BeachBody Coach
I love chick peas on salads, but discovered a new way to spice up these healthy, protein packed legumes to add a bit more flavor and give my salad an added crunch. After I roast, I can eat them by the handful as a snack as well!
Roasted Chick Peas Recipe:
1 can of chick peas, drained
Salt, paprika and garlic powder to taste
-Rinse and dry chick peas (I make this in small batches, as they will only stay crispy for about 24 hrs)
-Place chick peas on a baking sheet, spray with olive oil till coated lightly.
-Season with salt, paprika and garlic powder to taste.
-Roll the chick peas around to evenly coat with oil and seasonings
-Bake at 425 for 15 minutes, toss and flip, bake for another 15 or until desired consistency.
Theresa is a wife and stay at home mother of 2 boys, David (13) and Aiden (10). Her hobbies include traveling, reading, running, cooking and volunteering at MI Humane Society with the adoptable cats. She also spends her free time serving as PTO President at her son’s elementary school. She enjoys being active and is proud to have completed 4 marathons. She loves to share her passion for health and fitness with others.