In our effort to recover from Austin, we wound up eating a lot of vegetarian dishes for a while. One new one that we particularly enjoyed was Rachael Ray's Crispy Roasted Chick Peas.
These are so easy to make and so absolutely delicious. You can use chick peas from the can, but we prefer not to eat canned food so we opt for the dried garbanzos in a bag. All you have to do is soak and boil them to get them ready to work with. Then, to create these yummy chick pea poppers you toss them in olive oil, season to your liking, and roast.
Served with pearled couscous, roasted kale, and roasted grape tomatoes (to add a bit of moisture and sweetness to the beans), this is a nutritious yet light meal that's perfect for those days when you want a break from meat.
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