10 minutes
Roasted chickpeas are a great addition to any meal! They are high in protein, fiber, and great for digestion. My favorite way to eat them is with cauliflower rice for a low carb, flavorful, and filling meal.
1 hour
1 can organic chickpeas rinsed and drained
1 tbs olive oil
1/2 lemon juiced
1 tsp oregano
1 tsp thyme
1/4 tsp garlic powder
1 head cauliflower
1 small yellow onion
1 c chopped mushrooms
3 cloves garlic minced
For the chickpeas:
Drain and rinse the chickpeas. Lay evenly on a clean dish towel and pat dry. Remove as many skins as possible.
Combine olive oil, lemon juice, and spices. Add chickpeas and coat evenly. Spread onto parchment lined baking sheet and bake in the oven at 350 degrees for 1 hour.
For the cauliflower rice:
With the chickpeas are roasting, pulse 1 head of cauliflower in a food processer until rice consistency forms. In a large sauce pan, cook garlic, onion, and mushrooms in cooking oil until fragrant. Add cauliflower rice and cook on low until rice is tender and crisp (about 5 minutes). Remove from heat.
Add roasted chickpeas to cauliflower rice and enjoy!