More Chickpeas – Please

A few weeks ago I woke up with the intense need to write. Nothing obvious was coming to mind so grocery shop took priority. As fate would happen, this trip provided the answer. I bumped into a former classmate who I’d not seen since for quite some time due to the fact that she had relocated to another city.  Not only did she look amazing, she looked refreshed. She told me that she had lost over 100 pounds and made a lot of lifestyle changes.

She and I hardly know each other but Facebook makes it easy to keep track of what people are up to.  While living in our town, her posts were mostly ‘gray’, now they are like the colors in a rainbow. She has taken up painting again and appears to be getting ‘back to self’. Positive proof that when something isn’t working – change it.

This morning got me thinking about my own life and all the positive changes I have made. Having cancer isn’t easy by any means.  There are things I really want to do but know they would have a negative effect on my health. For the past week I’ve been experimenting with new recipes, some successes – epic fails. Never know until you try though.  I am working on compiling a post consisting of nothing but smoothies. So far, all of them have been winners. One recipe I did try was roasted chickpeas.  I had purchased a can with the intention of making hummus, but then decided to cook them from dry beans.  I will say that the house smelled wonderful while they were roasting.


roasted chickpeas1 can chickpeas (used organic)

Salt, black pepper, Korean red pepper and garlic powder

Preheat oven to 450 degrees. Drain and rinse chickpeas. Toss with spices and transfer to cookie sheet sprayed with non-stick spray.  Spread evenly on sheet. Roast for 20-25 minutes stirring once. Let cool.

The chickpeas develop a smoky, nutty flavor.  They will really compliment a salad or wrap.

Sending everyone good vibes.