Roasted Honey~Chili Chickpea Snacks

Always seeking snacks that are not only good but healthy these chickpeas (also known as garbanzo beans) are just so easy and scrumptious to make. Using 2-15.5 ounce cans of chickpeas, drain and rinse them well (I lay them on paper towels to pat dry). Add into a large mixing bowl, add 1/4 cup Pure Honey, 1 tablespoon chili powder and mix well to coat them.

Pre Heat Oven 400 F and using a rimmed non stick baking sheet pan pour mixing bowl of coated chickpeas and arrange in a single layer. Pop into the oven and roast 20 minutes. Allow to cool down and store in an airtight container.

They are yummy at night to snack on.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Sweet & Sour Asian Cabbage Salad with warm Ginger-Lime Dressing

This is a favorite salad year round. Easy to prepare! 1/2 head green cabbage, 1/2 head red cabbage (or can use radicchio), 1 carrot peeled (cut into matchsticks) or Daikon, sesame seeds (about 2 tablespoons), 1/4 cup pineapple chunks (from a 5.5 ounce can-reserve juices), one lemon zest and juices, one lime zest and juices, 2 tablespoons low sodium Soy sauce, 1 teaspoon grated ginger root, one tablespoon sesame oil, 2 tablespoons rice vinegar. Salt and black pepper to taste. *Optional add ins- sliced water chestnuts, bamboo sprouts.

Shred cabbages and place in a large bowl, add carrot matchsticks, pineapple chunks and toss gently, zest the entire lemon and squeeze juice over salad bowl.

In a small saucepan add soy, grated ginger root, pineapples reserved juices, lime zest and juices, sesame oil, rice vinegar, salt, black pepper and keep heat on low, stir during cooking time of 4-5 minutes. Remove from heat. Drizzle warm ginger-lime dressing over a single serving bowl of cabbage salad slaw. Garnish with sesame seeds. Scrumptious!

Enjoy!

Cover and refrigerate leftovers!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.