Crispy chickpeas or white beans

1 can of beans (chickpeas, white beans or other bean)
olive oil
salt

Preheat the oven to 425° and drain and rinse your chickpeas.

Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.

Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.

Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.

Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

Cajun Shrimp

shrimp, fully defrosted and patted dry

Old Bay Seasoning
smoked paprika

cumin

cayenne
garlic powder or cloves

avocado oil

Toss shrimp with seasonings.  Heat a large wok with oil and add shrimp once hot. Move around often enough that they don't stick to the pan but also allow them to sit for a bit on each side so they develop color. Enjoy!

Tuna or salmon salad

 

3 cans of tuna (4.5oz each), or equivalent amount of cooked salmon
2 stalks of celery, finely chopped
3 T finely chopped red onion
1/4 cup mayo
2 T sweet pickle relish
1-2 T lemon juice
TJs everything but the bagel seasoning and/or TJs green goddess seasoning blend
salt and pepper
optional: dill (1-2 T), parsley (1-2 T), dijon mustard (1/2 T)




Mix everything and enjoy on toast or salad!