Crispy Sweet and Spicy Chickpeas

4 cups cooked chickpeas

1 tablespoon whole grain mustard

1 tablespoon smoked paprika

1/4 cup extra virgin olive oil

1 teaspoon chili powder

1 teaspoon fresh garlic

1 tablespoon honey

1 lemon, juiced

Sea salt and black pepper

Preheat oven to 450 F

Combine all the ingredients. Season with sea salt and black pepper. Spread in a single layer on a lined baking sheets and bake for 40 to 50 minutes or until crispy and brown. Turn them over frequently during baking to avoid burning.

Goat Cheese Chickpea Avocado Salad

8 cups mixed salad greens

1/2 small white onion chopped

1 large avocado, sliced

8 slices goat cheese

1 cup cooked chickpeas

1 large lemon, juiced

Extra virgin olive oil

Sea salt salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Drizzle a generous amount of olive oil and lemon juice over the top. Season to taste with sea salt and black pepper.

Serve chilled.

Baked Pesto Chicken

4 chicken breasts, cut into thick strips

3 cups cooked chickpeas

1 cup fresh basil pesto

1 tablespoon whole grain mustard

3 garlic cloves, crushed

1 lemon, juice

3 tablespoons fresh parsley, chopped

3 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 500 F.

In a large mixing bowl, combine pesto, fresh parsley, olive oil, garlic, lemon juice, and mustard. Stir to combine. Add chicken and chickpeas and make sure to fully coat. Season with sea salt and black pepper.

Arrange chicken and chickpeas in a single layer on a prepared baking sheet. Drizzle extra olive oil on top. Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and chickpeas crispy.