Roasted Chickpeas

On the benefits of roasted chickpeas... 

1. They've got a perfect crunch to them, which satisfies my cravings for tortilla chips, pretzels and popcorn. 

2. They're loaded with protein. One cup of chickpeas has about 27 grams of protein in it and half of your daily fiber requirements. 

3. They're so, so cheap. For two dollars, you've got a tasty, nutritious appetizer for your next dinner party. 

4. They're incredibly easy to make. Drain and rinse chickpeas. Spin them quickly in a salad spinner to remove exces moisture. Transfer to a baking sheet. Drizzle with olive oil. Top generously with Spanish paprika and salt. Stir. Bake. Stir. Bake. Eat. 

5. They'll make almost any salad a bit tastier. Think of them as healthier, tastier croutons. 

6. They'll take on pretty much any flavor you sprinkle over them. My favorite is Spanish paprika.

7. They'll give you an excuse to use your salad spinner for something other than salad. 

8. You'll almost always have the ingredients on hand. 

9. Every recipe you'll find for them is different. Some call for a 300 degree oven, and others require 450. Some roast for 20 minutes, and others roast for over an hour. My favorite settings are below. 

10. They're so, so tasty. 

Lentils with Kale, Sweet Potatoes and Carrots

Blogging comes with its own interesting set of pressures. Checking in consistently, responding to comments and questions, writing relevant, witty (I hope!) posts, and regularly visiting the blogs I love to stay updated with everyone's posts. It's an exciting field, constantly evolving and always engaging.

With food blogging, there's also the added pressure to constantly be posting something new. That means I have to constantly be cooking or baking something new. I can't just pull old favorite recipes off the shelf and remake them each week.

I'm feeling that pressure right now. All I want to do is cook something with chocolate and peanut butter, but I can only think of making these. They really are perfect. I've made them three times, and I've loved them every single time.

I want to make them again tonight, but it means I won't have anything new to share with all of you. I've been searching for new recipes for a bit too long, and I might decide that tonight I just don't care. These cookies are worth the no new blog post sacrifice.

Luckily, it's been easier with my savory cooking lately. Since I decided to try to go dairy-free at home, almost everything I've made has been new.

This lentil dish is divine. It's loaded with tender kale, sweet potatoes and carrots that still have a bit of crunch left. The lentils provide a perfect base and add a great creaminess. Moroccan seasoning wakes the dish up, and it provides a taste I rarely see in my dishes.

p.s. If you have any favorite chocolate peanut butter recipes, please share them here! I'm desperately in need.

Smashed Chickpea and Roasted Red Pepper Sandwich

Delicious, cold vegetarian sandwiches are hard to come by. Delicious, cold vegan sandwiches are even harder to find.

So many of the sandwiches I found lacked inspiration. The directions went something like this: Slice vegetables. Place on sandwich. Add slices of cheese. Top with hummus/mayonnaise. Eat.

Eh. I think this is the reason I never wanted sandwiches in my lunch box as a kid.

Last weekend we drove up to Portland, Maine, which meant we had about 7 hours in the car both ways. In an attempt to save money, and avoid rest stop food, I brought the sandwiches.

This was one of my favorites. Smashed chickpeas mixed with olives, red onions, lemon juice and zest, and parsley. Some hearty multigrain bread, a heavy smear of garlic hummus and a big slice of roasted red pepper finished the sandwich off.

Not only did it travel well, surviving a few days in our cooler before we ate it, but it was also cheap. Probably less than $2.50 of ingredients went in to the chickpea salad, which easily served four for lunch.

And, the leftovers were delicious on a toasted baguette rubbed with olive oil and garlic.