Chef notes
These delicious bites are a great snack or topper for salads — especially when you pair them with kale, fig, and mushrooms.
Ingredients
- Two 15-ounce cans of chickpeas
- Olive oil
- Sea salt
- Paprika
- Ground cumin
Preparation
1.Preheat the oven to 425°F.
2.Rinse and drain the chickpeas, then pat them dry. Place in a single layer on a rimmed baking sheet and lightly drizzle with olive oil.
3.Roast until the chickpeas are dark and crunchy, 30 to 40 minutes.
4.Remove from the oven, sprinkle to taste with salt, paprika, and cumin, then roast for a few more minutes.
5.Remove from the oven and allow the chickpeas to cool before serving. They can be stored in an airtight container in the fridge for about 3 days.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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