Monday, January 27, 2014

Parmesan Roasted Chick Peas

In the most recent email from Healthy Bitch Daily, there was a great recipe for Parmesan Roasted Chick Peas. It seemed super simple and yummy, so when I had a little free time this weekend, I decided to give it a try.

I made a few modifications to the recipe:
  • Added basil, nutritional yeast and flax.
  • Used 1 tsp - instead of 1/2 tsp - for everything but the red pepper flakes
  • Used a lot more than 1 tbsp of the vegan parm style topping

Parmesan Roasted Chick Peas
(Serves 4)

1 Can of Chickpeas (Garbanzo Beans)
2 Tbsp Grapeseed Oil
1 Tsp Sea Salt
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Garlic Powder
1 Tsp Nutritional Yeast
1 Tsp Ground Flaxseed
1/2 Tsp Crushed Red Pepper
* GO Veggie Vegan Parmesan Style Topping

*After I took the chick peas out of the oven, I put them in a bowl, covered them with the parm, shook them up and then covered with parm and shook again.

Click here for the cooking instructions on HBD.

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