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.

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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.