Tahini Roasted Chickpeas
Ingredients
1 can of chickpeas
2 tbsp tahini
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tsp sea salt
1 tsp ketchup
1 tsp mustard
1 tbsp cornstarch (optionally for extra crispiness )
Directions
- Combine tahini, ketchup, mustard and seasonings in a bowl
- Drain and rinse the chickpeas (optional: save chickpea water to use as vegan egg whites)
- Add to bowl and with the seasoned sauce
- Preheat the oven to 400°F/200C
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad
Onion Roasted Chickpeas
Ingredients
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
1 onion, chopped finely
¼ cup (60 ml) tahini
1 tsp paprika powder
½ tsp salt
1 tbsp cornstarch (optional for extra crispiness )
Directions
- Cook onions over low heat for about 30 minutes to carmelize
- Combine tahini, paprika and salt in a bowl
- Drain and rinse chickpeas (optional: save chickpea water to use as vegan egg whites)
- Put chickpeas and caramelized onions in the seasoned tahini and coat well
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad
Plant Based Protein Bars
Ingredients
1 cup water
2T psyllium husk
1/4 cup hemp seeds
1/4 cup almond flour
2 tbsp chia seeds (ideally grinded )
1/4 cup flax meal
1/2 cup oat flour or ground oatmeal
1 tsp sea salt
2 tsp cinammon
2T Stevia
1 ¼ cups creamy peanut butter (I used half almond and half peanut)
1 egg white
1 tsp pure vanilla extract
1/4 cup dark chocolate chips
Optional
1-2 tsp cacao nibs
1-3 tsp chopped pecans
Directions
16 SQUARES
- Mix psyllium husk in 1 cup of water and let stand
- Mix dry ingredients together in a large mixing bowl
- In a separate mixing bowl, combine wet ingredients
- Fold wet ingredients into the dry ingredients
- Place in a 9x9 baking dish lined with parchment paper
- Sprinkle chocolate chips evenly on top and lightly press them into the mix
- (Optional) sprinkle cacao nibs or chopped pecans on top and press lightly
- Bake at 350 for 25-30 minutes
- Let cool and cut into 16 squares
- Freeze in airtight container for up to 2 weeks.
I freeze these in packs of 4 and put one pack in the fridge for weekday snacks.