vegan recipes – Kacey Tess

Roasted Chickpeas {sea salt + vinegar}

What you’ll need:

2 cans of chickpeas (garbanzo beans)
3 C white vinegar
Sea salt
Olive oil
Dried dill weed
Black pepper

What you do:
Heat oven to 425
Prepare a lined cooking sheet
Add vinegar and chickpeas in a medium sauce pan
Bring to a boil
Turn heat off and let sit for 30 min
Drain chickpeas
Place chickpeas on baking sheet and coat with olive oil
Season with sea salt, dill and pepper
Bake for 20 minutes and stir
Add more oil and seasoning if needed
Return to oven and bake another 20 min (until light golden brown and crispy)

Remove from oven
Season more if desired

Enjoy!!!

Asparagus toast

What you’ll need:

2 pieces of whole wheat toast halved length wise

1 Avocado smashed (I add onion powder, sea salt and pepper to mine)

Balsamic vinegar (2-3 drops per toast)

4 pieces of arugula

12 pieces of steamed asparagus trimmed, drizzled with olive oil and seasoned with salt and pepper

What you’ll do:
Place toast on plate
Add avocado
Add balsamic vinegar
Place arugula
Last, place asparagus

Enjoy!!!