This weekend was the perfect balance of activity and laziness.
Friday night, Lindsay and I went to an Etsy Craft Party meet up, where we made postcards and travel journals. It was so fun chatting with all these amazingly crafty people (especially when I’m not one of them… I just admire them).
After the Etsy meet up, we headed over to Ipanema Cafe for the Tumblr meet up. (Yep, I’m on Tumblr, too. Are you?)
We hung out with some awesomely cool hipters, and ate a ridiculous amount of vegetarian food. Oh, Ipanema. You’ll always have a special place in my heart, even if the lighting is so dim I can’t get a decent picture.
Saturday, the weather was rainy and grey all day, so I ran on the treadmill while watching episodes of Portlandia. (See? Sticking with the training plan.) And then Lindsay and I spent the better part of Saturday watching episodes of The New Girl.
We did cook up a vegetarian dinner, which turned out quite well, considering we just pulled together what we had in our pantries.
First we made these stuffed peppers (but with quinoa instead of rice.)
I went back and updated the original recipe post with the new picture, since my photography has come a long way… and those old pictures were pretty ugly.
But after the peppers, we were still craving a little something, so that’s when we decided to make these:
Garlic Roasted Chickpeas
- 1 can chickpeas, rinsed and drained
- 2 tsp olive oil
- 1 clove of garlic minced (or 1/4 tsp garlic powder)
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
Toss your chickpeas and olive oil together in a large bowl until the chickpeas are lightly coated. Stir in the rest of the ingredients so the spices are evenly coating the chickpeas. Spread onto a foil lined baking sheet, and pop in the oven at 450 for about 20 minutes, stirring the pan halfway through. They’re done when they shrink up a little bit, and get crunchy on the outside.
These won’t last long. They’re super delicious. Crispy, salty, and just the right amount of spicy. And it takes almost no time at all to get these ready for the oven. Oh yeah, and they’re healthy.
This is totally going to be my new favorite snack.