Well, I imagine we are all in the holiday slump about right now. Not to worry, in just about 3 - 4 weeks, we will do this all over again. I for one, am partaking in the Thanksgiving to Christmas day fast. I am sure that I will post recipes for baked brie, ice cream cake, and dinner rolls in the time being, but be warned that I am not partaking. Join me on this health journey. How good will we all feel come New Years Day and we have a head start on our resolutions. Loose 30 pounds is mine, and I am already 13 down.
1 15oz can chickpeas rinsed and dried
1 tbs extra virgin olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Preheat and oven to 400 degrees F. Make sure chickpeas are very dry, patting with a towel, or paper towel. Do not worry about removing the skins. They help to make the chickpeas extra crispy. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with olive oil and spices. Using your hands, toss together the chickpeas to make sure they are evenly coasted with the seasoning. Before baking, make sure chickpeas are evenly distributed on the baking sheet in an even layer. Bake at 400 degrees F for 25 minutes. Open the oven and shake the pan every ten minutes or so. Chickpeas are done with golden brown and crispy on the outside.
2 - 3 cups cooked lentils (according to packages or try season version of French Lentils)
1 cup roasted chickpeas
2 cups fresh argula
Seeds of 1/2 pomegranate
1 cup diced cherry tomatoes
1/4 cup feta cheese crumbled
1/4 cup italian dressing
slice avocado (optional for garnish)
Place arugula into a small bowl. Top with lentils, then pomegranate, feta, tomatoes. Toss together with Italian dressing and top with avocado.