When I have the time and motivation, roasted chickpeas are a snack staple in our house. If you didn’t think you could eat two whole cans of chickpeas by yourself, this snack may prove you wrong. Lucky for me, I have a toddler who loves them just as much as I do so they’re the perfect thing to share.
The flavor combo is adapted from NYT’s chicken shawarma recipe (which, by the way, is SO good) and I wanted to try it out on these little guys. And guess what? It works!
Continue reading “shawarma roasted chickpeas “
I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.
What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.
Continue reading “Warm Mediterranean Salad”