I ran my first 5K on Saturday and I haven’t stopped eating since. You would think I ran a marathon or had been eating salads for an entire week. But, no, I just think I deserved to eat for about 48 hours straight.
I even made these delicious s’more cupcakes. Can’t claim them as homemade because they are a box mix made by Hershey, but I highly, highly, HIGHLY suggest you go buy it.
Just keep in mind you will want to eat all of them.
In an effort to try to lighten up my snacking, I made these roasted chickpeas.
A little spicy. A little sweet. So yummy.
Even The Mister started eating them and confessed he liked them, despite his great disdain for chickpeas.
Recipe for sweet and spicy roasted chickpeas
- 1 can of chickpeas, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon honey
- salt to taste
Preheat the oven to 425. Line a baking sheet with parchment paper for easy clean up. Lay the chickpeas out on a kitchen towel or paper towel and dry them off.
Toss them in the rest of the ingredients. Layer them out on the cookie sheet so they roast evenly. Roast 15 minutes, pull them out of the oven to stir, and then roast 10 to 15 minutes longer. Enjoy!
