Herb Roasted Chickpeas
The chickpea is an ancient legume also known as garbanzo bean, Egyptian pea, chana, Bengal gram and chole. It's the star of hummus and falafel and is widely used in many other Middle Eastern and Indian dishes. For centuries it was considered a remedy and functional food taken to increase fertility and lactation, as well as to counter kidney stones. Culpeper wrote of the virtues of "ciders," as he called chickpeas, pronouncing them less "windy" than other legumes.
There's a lot of nutrition packed into these little gems. In addition to being high in fiber, chickpeas are a good source of iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K, vitamin C, and vitamin B-6. Chickpeas also contain selenium, a mineral that is not found in most fruits and vegetables. One cup of chickpeas provides 13 grams of dietary fiber and 15 grams of protein.
1 can organic chickpeas, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons organic onion powder
1 teaspoon organic rosemary powder
1/2 teaspoon organic ground sage
1/2 teaspoon fine sea salt
black pepper to taste
Combine chickpeas and olive oil in a small bowl. Add the lemon juice, herbs and salt and pepper. Toss to combine. Transfer seasoned chickpeas to a glass or ceramic pan and roast in the oven at 350' F for 20-25 minutes, stirring frequently. Let cool before serving. Store leftovers in an airtight container for up to a week.