As the winter finds us in a cozy old house tucked in the southeast corner of Washington, I've recently hung up my hiker hat to wear my dietitian hat. Luckily, the dietitian hat allows me to stay inside and when it's 3 degrees outside but feels like negative 2; I appreciate that. Plus, I get to be part of an awesome new lifestyle program in Walla Walla.
Since one of my life goals is to get everyone I meet to eat more chickpeas, I thought I might share one of my favorite meals with you to help accomplish that. This recipe is one of the easiest and most delicious -- we eat it at least once a week.
The roasted chickpeas are clearly the best part about the dish, but sitting them on top of brown rice and next to fresh, colorful vegetables makes them even more awesome. For some reason there always seems to be red cabbage, kale and carrots in my fridge, so those are the veggies I've listed. But of course, you may choose any others you'd like. Last night, for example, I ditched the carrots for bell pepper, as you can see below.
Roasted Chickpea Bowl
Prep Time: 10 Minutes, Cook Time: 45 min, Serves 3
Pro Tip: Make a double batch of chickpeas and save some to use in salads or just as a snack.
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Other Neat Things:
My friends Harpo and Groucho are some bad-ass thru-hiking vegans. Read their blog here.
Idyllwild is a favorite trail town for many PCT hikers. This online magazine has featured a few hikers and also keeps up with mountain-town happenings.
Future Dad is thru-hiking the Pacific Crest, Te Aurora and Appalachian Trails back-to-back-to-back, all in one year! He's also a really awesome story teller. Read his stories here.