FIGHT HUNGER WITH WEST ELM + WHOLE FOODS
west elm + whole foods campaign
HAPPY FRIDAY! I have teamed up with West Elm + Whole Foods to help bring awareness to the Whole Planet Foundation. For every recipe created and sent to Instagram, they will donate $1 to alleviate hunger. Make sure to use #westelmxwfm for your post to be seen!
There are tons delicious options on the website or get creative and come up with your own! I tend to stick to a plant based diet, so the Pimenton Roasted Garbanzo (chickpeas) were right up my alley. The recipe was super easy to follow, look a total of 40 min from prep to finish. They were devoured in 20 min. So they're good. Like really good. Eat them as is, or use them as a topper for salads etc.
Pimenton Roasted Garbanzos
The savory smokiness of this addictive snack is wonderful served with beer or sparkling wine. Try the garbanzo beans as a substitute for croutons on a salad.
2 (15-ounce) cans garbanzo beans, rinsed and drained
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1 ¼ teaspoon pimentón (smoked paprika)
¾ teaspoon sea salt
1/8 teaspoon cayenne pepper
Preheat oven to 425°F. In a large bowl, gently toss together all ingredients. Transfer to a large rimmed baking sheet and spread out in a single layer. Bake, tossing occasionally, until dry and crisp, about 40 minutes. Cool slightly, and then serve in mini cupcake liners or little cups or dishes, allowing about 2 tablespoons per serving. They’re best freshly made, but save any leftovers for incorporating into a meal!
For this recepie and more West Elm dinner party ideas click here.