Roasted chickpeas with vegetables

I have a brand new recipe for you guys, roasted chickpeas with vegetables! Serve it as a side dish with mushrooms, fish or meat, or you can enjoy it on its own, just like in the photo!

This is a recipe for two.

Ingredients:
400 g cooked chickpeas
1 tbsp sesame oil
½ tsp Himalayan salt
½ tsp red pepper flakes
½ tsp ground pepper
1 tbsp Tabasco sauce, optional
1 tbsp Gi butter

For salad:
200 g arugula
1 red pepper, diced

For dressing:
1 tbsp extra virgin olive oil
½ tbsp apple cider vinegar

Instructions:
Preheat the oven to 220 ° C. Cover the pan with baking paper, spread well-drained chickpeas, and season it with sesame oil and Himalayan salt. Bake them until they are crispy on the outside and soft on the inside. In the meantime, prepare the salad. When chickpeas are done sprinkle them with some ground red pepper. You can also add turmeric and black pepper if desired. Serve and enjoy!