Roasted Chick Peas

I love making great party food and healthy pot luck snacks. I made these recently at a get-together with some of my dearest friends and as I told them how I made them thought it would be such a great recipe to share. I’ve seen roasted chick peas EVERYWHERE in the stores now. They’re simple to make and package, but I also know sometimes packaging means some additional ingredients that the body doesn’t need. So, although I will eat the packaged ones from time to time, my preference is making them from scratch. Oh, and I always burn a few!! That’s normal! I boil my own chick peas from dried form, and always boil a triple batch to have some for the week and two portions in the freezer for a later use!

Ingredients:

• 2 Cups Cooked Chick peas
• 1 Fresh lemon
• 1½ tsp Salt
• 2 Tbsp Extra virgin olive oil

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Place chick peas in a bowl.
3. In a separate small bowl squeeze the juice of one lemon, add the salt and extra virgin olive oil and whisk to combine. Pour dressing over the chick peas.
4. Line a baking sheet with foil paper and spread chick peas in one layer (try not to over crowd).
5. Bake for 40 minutes turning every 10 minutes. This is where you’ll want to put your timer on to make sure the chick peas are turned this often and avoid burning.

Change-it-up Tip:

• This is one combination! A new one actually which I really enjoy! But I’ve also mixed with honey and oil, oil and paprika, oil and chili powder
• *if using canned chick peas, rinse well until all bubbles disappear