Chick peas are one of my favourite legumes, and are a great alternative to pasta and rice. Cooking chick peas from scratch can take a while, and if you’re as impatient as I am, this is far from ideal! I buy my chick peas in a can, so that when I want to use them all I have to do is drain them and warm them up in a saucepan of water. Eating them on their own can be a bit bland, so I’ve tried so many different ways of adding some flavour to them, whether this is with pesto or a balsamic and lemon dressing.
My current favourite is roasting them in some of my favourite spices to give them a bit of flavour and crunch and serving with some of my top summer salad ingredients. This recipe is for cumin and cayenne pepper roasted chick peas – extremely simple to make and deliciously tasty. These spices are also great metabolism boosters which is an added bonus! Squash, beet, avocado, carrot, peas and beans are all some of my key ingredients this summer, so be creative and get cooking your super salad bowl which make a great healthy lunch or dinner dish.
1/2 can chick peas
1tbsp cayenne pepper
Drizzle of olive oil
Preheat the oven to 190 degrees or gas mark 5. Drain the chick peas and pour into a bowl with the drizzle of oil. Add the cumin and cayenne pepper and mix together. Pour the chick peas onto a baking tray and put in the oven for approximately 40 minutes. Enjoy hot or cold with a delicious salad bowl. Keep refrigerated in a sealed container. They will begin to lose their crunch after a few days.
This is one of my lunchtime bowls that I threw together with these delicious cumin and cayenne pepper roasted chick peas, adding raw carrot and raw beet with steamed broad beans and asparagus. I love to add extra protein to my meals now that I’m a meat eater and so for this one I used chicken. I also added a few mozzarella balls and topped with my favourite spice: chilli flakes, to give it some extra summer heat.
Summer is coming!