I wanted to share with you my favourite vegetarian dish including roasted Cajun chickpeas! These little nuggets are great as the protein portion of your dinner plate, or enjoyed as a snack on their own.
Since I made these chickpeas for meals rather than a snack, I accompanied them with a quinoa pilaf just to make sure I wasn’t missing out on any protein (the green beans have a bit of protein too as a legume).
Start by preheating your oven to 450*F
To make the quinoa pilaf, I simply added 1 cup of quinoa, 2 cups of veggie broth, and chopped baby carrots to my rice cooker and then turned the rice cooker on. Boom. Easy.
Note: if you do not own a rice cooker, buy one. It is the best investment you’ll ever make. Probably.
For the star of the show, start by draining the liquid from a can of chickpeas and then rinse them under cold water. Dry them off on paper towel, and then mix them in a bowl with 2 tbsp olive oil, 1 tbsp Cajun spice, 1/2 tbsp chilli powder, a splash of worchestershire sauce, and a sprinkling of salt. I say add as much salt as you want, as long as you’re drinking enough water your salt levels should be fine (but seriously, if your doctor says to stop eating salt do NOT listen to me). Mix up your chickpeas and then spread them over an aluminum foil lined (shiny side out) pan. Roast in the oven for 20-30 minutes if you like them softer, and 30-40 minutes if you like them crispier!
And it’s that easy. The rest of my plate that I showed was frozen green beans, nubs of butter (because fat is your friend!), and feta because feta goes on everything.
Have a good weekend loves, eat well and have fun!