Coconut Lime Roasted Chickpeas

It's been one of those weeks that seems to crawl by at the speed of light - the days go quickly but I wake up expecting it to be Friday when the calendar says Tuesday.  I've been spending a lot of time at a desk due to my full-time job and the void that is photo editing so suffice it to say, my diet hasn't been as stellar as I would like. DSC_0046_505edit1

My workday meals are  great since I pack all of my food in advance and dinner is also good.  My downfall is the time between when I come home from work and when I eat dinner. I get stuck in a snack rut of an apple + peanut butter or edamame since I like snacks that are protein rich, quick, and require little prep. On top of that, I usually can't decide if I want something sweet, something salty, or something savory.  Yesterday I finally found something, other than salted chocolate, that solves that problem and fits my snack requirements.


Enter roasted chickpeas. They're not new, the blog world has been buzzing with them for awhile now.  They're not fancy, after all, it's just a humble legume.  But they are most definitely are amazing.  During a particular fit of indecisiveness (who am I kidding - I'm just incredibly indecisive all the time), I decided to change up my usual roasted chickpeas and give them a flavor boost.  Healthy coconut oil gives them a faint sweetness while lime juice and zest give them a bright, energizing flavor.  Give them a sprinkle of good sea salt and it's salty, sweet, sour, crunchy bliss.

DSC_0005_502edit1 Coconut Lime Roasted Chickpeas Yield: depends on serving size

1 cup chickpeas, patted dry 2 Tbsp. fresh lime juice 1 Tbsp. coconut oil, melted zest of one lime sea salt

1. Preheat oven to 375Fand line a baking sheet with foil. 2. Using a paper towel, pat your chickpeas dry. In a medium bowl, toss chickpeas together with melted coconut oil, lime juice and lime zest. Spread evenly on your baking sheet. 3. Roast for 15-25 minutes - it's a bit of range but I find that it really depends on your oven. Turn your baking sheet half way through and giving them a quick shake to move them around. Shake a few more times if you oven has hot spots. 4. Let cool and store in an airtight container.