Protein Plate: Roasted Chick Peas, Boiled Egg & Avocado
Oct 29, 2014 04:00PM ● Published by Cate Reynolds
- Canned chickpeas
- 1 boiled egg
- ½ avocado, sliced
- Sea salt and freshly ground pepper
- Extra virgin olive oil
- Spices of your choosing (cumin, paprika)
- Fresh lemon juice
Daylight saving time begins November 2nd so there’s no time like the present to start planning efficient, nutrition-dense snacks to fuel those shortened days. This is a great snack that’s quick, easy, and packed with long-lasting nourishment.
For the chickpeas: simply toss a cup or two of the drained chickpeas in enough olive oil, lemon, and spices to coat, place them on an aluminum-lined baking tray, and roast at 400 degrees Fahrenheit until they’re the desired level of crispness.
For the avocado: slice an avocado in half, eating the side without the pit first so that the second half can be saved with less exposed surface area. Drizzle extra virgin olive oil or your favorite alternative, and season with salt and pepper.
For the egg: I assume you know how to boil an egg.
Boiled eggs and roasted chickpeas can be made and stored ahead of time. From there, you just need to time everything to the ripeness of your avocadoes. I like to throw this together when I need to get something in my system, after something like yoga, and I know I won’t be having a full meal until much later.