Coconut Lime Roasted Chickpeas

It’s been one of those weeks that seems to crawl by at the speed of light – the days go quickly but I wake up expecting it to be Friday when the calendar says Tuesday.  I’ve been spending a lot of time at a desk due to my full-time job and the void that is photo editing so suffice it to say, my diet hasn’t been as stellar as I would like.

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My workday meals are  great since I pack all of my food in advance and dinner is also good.  My downfall is the time between when I come home from work and when I eat dinner. I get stuck in a snack rut of an apple + peanut butter or edamame since I like snacks that are protein rich, quick, and require little prep. On top of that, I usually can’t decide if I want something sweet, something salty, or something savory.  Yesterday I finally found something, other than salted chocolate, that solves that problem and fits my snack requirements.

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Enter roasted chickpeas. They’re not new, the blog world has been buzzing with them for awhile now.  They’re not fancy, after all, it’s just a humble legume.  But they are most definitely are amazing.  During a particular fit of indecisiveness (who am I kidding – I’m just incredibly indecisive all the time), I decided to change up my usual roasted chickpeas and give them a flavor boost.  Healthy coconut oil gives them a faint sweetness while lime juice and zest give them a bright, energizing flavor.  Give them a sprinkle of good sea salt and it’s salty, sweet, sour, crunchy bliss.

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Coconut Lime Roasted Chickpeas
Yield: depends on serving size

1 cup chickpeas, patted dry
2 Tbsp. fresh lime juice
1 Tbsp. coconut oil, melted
zest of one lime
sea salt

1. Preheat oven to 375Fand line a baking sheet with foil.
2. Using a paper towel, pat your chickpeas dry. In a medium bowl, toss chickpeas together with melted coconut oil, lime juice and lime zest. Spread evenly on your baking sheet.
3. Roast for 15-25 minutes – it’s a bit of range but I find that it really depends on your oven. Turn your baking sheet half way through and giving them a quick shake to move them around. Shake a few more times if you oven has hot spots.
4. Let cool and store in an airtight container.

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Moroccan Inspired Vegan Gluten-free Pasta Salad

I’m back with a recipe! I know, I’ve been slacking a bit. It’s been unintentional – this month is the month of wedding planning insanity and birthdays. We are out of town every weekend this month for wedding related stuff and I should probably start doing some things for my weeding. Oops. I think I have the opposite of bridezilla syndrome – brideprocrasinator syndrome?

As I mentioned, we were super busy this weekend. Saturday we went to pick out the wines for our wedding – tasting tons of wine for free is my favorite part of getting hitched at a vineyard. After wine tasting/drinking we headed back home to go to dinner for my future sis-in-law’s 21st birthday! I woke up bright and early Sunday (as in 7:30am) to run errands and construct Brad’s birthday table (a family tradition). We headed to a delicious birthday brunch at my parent’s house, came home for a bit, and then went to dinner. Suffice it to say, my weekend involved lots of drinks and decadent food (ice cream, sweetbreads, and shortribs – oh my!) so I was craving something healthy, light, and easy to make for dinner last night.

That’s where this pasta salad comes in. I actually had no intentions of blogging about it but it was so easy and tasty that I had to share. It’s super fast and simple to make – it goes from stove to plate in less than 30 minutes. You probably already have all the ingredients to whip up this healthy, vegan meal. The spices are reminiscent of Moroccan food so it is anything but boring. It’s one of those dinners you feel good about eating….and you can also eat a mini ice-cream cake for dessert because it’s so healthy. Because it’s really all about dessert, right?



Moroccan Inspired Vegan Gluten-Free Pasta Salad

Yields: 2 entree servings or 4 side servings

1 can chickpeas, rinsed and drained

4 oz. gluten-free pasta (we like quinoa pasta)

1/2 head of kale (or more if you are craving greens or need to use up your CSA veggies)

2 Tbsp. olive oil

1/4 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. garlic powder

1 large handful of fresh basil, cut into chiffonade (or very thinly sliced)

salt + pepper

cherry tomatoes for garnish, optional

1. Set some water and salt to boil in a large pot.

2. De-stem kale and chop into 1-inch strips. Cook kale in the boiling water for 4-5 minutes or until tender. Remove kale from water (keep the water for the pasta) and drain in colander. Set aside.

3. Cook your pasta according to package directions. Drain in colander and set aside.

4. Place all ingredients into a large bowl and toss to combine.

5. Serve room temperature or cold.