Last week was chilly, but Saturday it warmed up beautifully and it’s been feeling like spring! We’re loving it!
Saturday I went out and did all my shopping, then shortly after I came home, Husband took off for a computer gaming evening with his friends. I did some chores around the house, got in a quick workout, then had a tasty vegetarian dinner. Sometimes it’s fun to have an evening to yourself!
I saw this recipe last week and it had stayed in my mind as something I wanted to try out. So, here is my version…
1 can chickpeas, drained & rinsed
1 small red onion, diced
1 clove garlic, minced
1 tsp olive oil
1 tbsp tamari soy sauce
2 tsp lemon juice
1 tbsp chili powder
1/4 tsp oregano
1 1/2 tsp cumin
few shakes: salt, pepper, cayenne, coriander & sweet chili & peppers grill seasoning
Combine all ingredients in a bowl.
I actually did this before my workout. I covered it with plastic wrap and put it in the fridge.
After my workout & shower, I got out the chickpeas and took off the plastic. As soon as the smell hit me, I knew this was going to be a good dinner.
I lined a cookie sheet with foil and greased with a bit more olive oil, then spread out the chickpea mixture.
Bake in preheated 400 degree oven. I intended to bake for 25 minutes, but forgot to set the timer so I can’t say for sure how long it was.
Meanwhile, I assembled some toppings…
When my chickpeas were nicely roasted, I built myself a taco, using a whole wheat tortilla. And served myself a weekend-y beverage. :)
The chickpeas are very roll-y, and a few did wind up on the floor but it was so very good!