Sunday Snacks: Roasted Chickpeas

Happy Sunday! I was thinking of featuring a favorite snack on Sundays. Thoughts?

Today we’re chomping on roasted chickpeas. In the spirit of this wonderfully quick snack, I’ll keep today’s post short & sweet, but mostly savory.


Roasted Chickpeas

What You’ll Need:

  • 1 large baking sheet lined with foil or parchment
  • colander
  • spatula
  • Paper towels or a very clean dish towel


  • 1 29oz can of chickpeas, drained OR 2 15oz cans, drained
  • olive oil
  • salt
  • pepper
  • any other herb/spice your heart desires


  1. Preheat the oven to 400. f you haven’t already, drain the chickpeas in the colander.
  2. Carefully and slowly pour the chickpeas onto a dish towel or layer of paper towels on the counter. Dry the chickpeas until they have an almost matte like texture. Air drying works great too.
  3. Transfer to the foil/parchment lined baking sheet. Drizzle with about 1-2 tbsp olive oil and stir to evenly coat with oil. Season with salt and pepper to taste.
  4. Bake for a total of 30 minutes, checking and stirring every 10 minutes, until chickpeas are lightly browned. Caution when stirring the chickpeas while they’re baking- some might pop at you!
  5. Remove from oven and transfer to a bowl. Toss with your favorite spices. I have a homemade za’atar blend that I like to put on chickpeas, yogurt, and popcorn. Enjoy!

Tip: These are seriously the best when they are warm. Also, while these are delightful and vegan, chickpeas are high in protein and in calories so be sure to eat the amount that works for your diet.

It’s what’s on the inside that counts.

If you’re in the NYC metro area today, you’re probably experiencing the same rainy and dreary day that I am. Everyone has her or his own way of dealing with unpleasant weather. Today, I’m reflecting on the best part of the season instead of the confusing winter we seem to be having. As the kids are saying these days: Go home, Winter. You’re drunk.

Can you name the citrus featured in the photo?

It’s a cara cara orange, known for its sweet, pink flesh that’s less acidic than its traditional navel neighbor. This fruit is a well traveled (Venezuela to Florida to California) mutation of the Washington navel and can be spotted in grocery stores between December and April-ish. They’re smaller than the average navel oranges and the skin sometimes has a pink mottled look to it. I rely on the produce staff to label the oranges correctly but I have been duped before (as I refer to as the Great Blood Orange Fail 2015).

What can you do with it? It can be difficult to peel but it’s so worth the effort. I also like to juice it for smoothies, cocktails and schorle. Why should you eat it? Well, other than the obvious reason of it being a fruit, healthy, vitamins, etc., it’s easily the best orange. Ever.

Let me know what your favorite citrus is or if you share a mutual fondness for this sweet savior!

Roasted Grapes & Fresh Ricotta

We originally tried this recipe with fresh ricotta and focaccia and oh my was it delicious! This picture was taken with Bread Alone’s Whole Wheat slices and some shredded ricotta from Fairway. The first time was much better but was still great nonetheless. Try this for a quick appetizer!


• 10 red grapes, seedless and washed

• Olive oil

• Salt

• Fresh thyme

• Fresh ricotta

• Your favorite bread, cracker, or what have you


1. Preheat oven to 350 F. Cover baking pan in foil.

2. Place grapes on foil, drizzle olive oil on top, and sprinkle salt. Bake for 5-10 minutes or until grapes look like they’re ready to explode.

3. On a piece of toasted bread (or whatever you prefer), spread a generous layer of ricotta and top with fresh thyme. Add grapes on top and enjoy!