A featured recipe from her new book Recipes for a Zesty Life, Rachelle Hynes, local Squamish lifestyle blogger, and branding expert says if you’re new to a plant-based diet, try giving peas a chance.
These roasted chickpeas make a delicious and healthy topping on Buddha Bowls! Seasoned two different ways and super easy to prepare.
Ingredients:
Two flavour options:
Turmeric spiced
2 cups chickpeas
1 tsp coconut oil
1 tsp ground turmeric
1/2 tsp pink Himalayan salt
Cinnamon spiced
2 cups chickpeas
1 tsp coconut oil
1 tsp ground cinnamon
1/2 tsp pink Himalayan salt
Method
1 Preheat oven to 400°F.
2 Rinse and drain your chickpeas thoroughly, then pat dry with a paper towel.
3 Coat your chickpeas with your desired spice mix.
4 Lightly coat cast iron pan with coconut oil and drop in your chickpeas.
5 Pop in the oven for 20min, tossing every so often.
For more healthy vegan recipes, Rachelle’s book is available to buy online:
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