Most bloggers, in my side of the world, are writing about how happy they are because Fall is here. It may be here already, but in Puerto Rico we don't see season changes. It may be less hot these days, but temperatures are pretty much the same through out the year.
I don't get to see the beauty of the changing seasons. I never get to wear boots, scarves, hats or gloves.
It was especially humid today. I spent all day in my home office with the air conditioning at its coolest. Not even my dog wanted to go out. She hid under the sofa every time I opened the door.
Lunch today, was quick and easy. A simple salad with a crunchy spicy touch. The chickpeas are very flavorful, so there is no need for a heavy dressing. You can add as many spices as you want, any combination is good.
Makes two servings. Serve in a bed of Baby Spinach and Tomatoes with Balsamic Vinaigrette.
- one 15 ounce can of Chickpeas (about 2 cups)
- 1 tsp Olive Oil
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1/4 tsp Onion powder
- 1/4 tsp Garlic Powder
- 1 tsp dried Parsley
- 1/4 tsp dried Oregano
- Drain and rinse the chickpeas. - In a small bowl, mix the dry ingredients.- Place the chickpeas in a baking sheet, sprinkle with the dry mix, pour the oil, mix everything using your hands (or a spoon). Make sure every bean is covered. Add more oil if you want. -Bake at 400 degrees for 15 to 20 minutes depending on how crispy you want the chickpeas to be.