Whenever I crave something salty, I turn to roasted chickpeas. They're quick and easy to make and satisfy my need for something crunchy and delicious. Since they're full of protein and fiber, roasted chickpeas are a healthier alternative to chips and pretzels!

INGREDIENTS:
2 15-ounce cans chickpeas, rinsed, drained and dried well (I use a salad spinner to easily remove excess liquid)
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

DIRECTIONS:
1. Preheat the oven to 425°F.

2. Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Turn the chickpeas with a spatula and return to the oven. Roast for another 10 minutes, or until they begin to get crispy. 

3. While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast for another 4-5 minutes.

4. Allow the roasted chickpeas to cool for 2-3 minutes and serve warm. Enjoy!

For this recipe, I used fresh rosemary from my friend's garden. She spoke about how her backyard garden has been her biggest teacher since immigrating to the United States. It was in her garden where she learned how to approach life with a gentle acceptance. Caring for a garden showed her the importance of cultivating patience, tending and watering something even before it sprouts, and having faith that tiny seeds can create a bountiful harvest.

Beautiful life lessons. As I made this recipe, I reflected on these simple and gentle truths. The foods and ingredients we use can teach us so much if we take the time to listen and pay attention.