3 cups cooked chickpeas
¼ cup extra virgin olive oil
1 clove garlic, minced (optional)
1 tbsp nutritional yeast (optional)
Cayenne pepper (optional)
Sea salt to taste

Preheat oven to 450˚. Make sure chickpeas are dry.  Toss together chickpeas, olive oil, and desired ingredients. Spread in single layer on baking sheet.  Roast 30 to 40 minutes, or until chickpeas are crunchy, turning occasionally.  A great snack to take on the road in case you get hungry ;)

A Protein-Packed Snack, Easy to Make and Delicious!
Loaded with Vitamin A, C, K and B6 along with Iron, Calcium, Protein and Fiber
Looking for more energy? Out of the Superfood Kitchen Cookbook by Julie Morris

Snacks and Things

Crispy Kale Leaves

Preheat oven to 325 degree.  Coat the baking sheet with olive oil. Tear kale into 3 inch pieces, removing the stems.  Transfer into a bowl. Toss kale leaves with olive oil in bowl, until well coated.  Spread on baking sheet, and bake 15 minutes, turn kale with tongs, and bake a little longer until edges are browned and leaves are crispy.  Sprinkle with salt or nutritional yeast. Serve warm or cold.

1 pound of kale, rinsed and patted dry
2 tbsp olive oil
Salt

Acai Berry Truffles

1/3 cup of acai powder

1 ½ tbsp coconut oil

2 tbsp cacao powder

2 tbsp coconut sugar

7or 8 Medjool dates, pits removed

1 tbsp raw or roasted almond butter

2 tbsp cacao nibs

Roasted Chickpeas

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Combine all ingredients except for the cacao nibs in food processor until dense dough has formed.  Add the nibs and pulse a couple of times, leaving in some textural crunch. A heaping teaspoon at a time, roll into 1-inch balls and refrigerate for a minimum of 1 hour before serving.