Crunchy Chickpeas

 Source: Salad Party - Kristy Mucci

INGREDIENTS

Two 15 oz [425 g] cans chickpeas, drained, rinsed, and set out to dry for 1 hour

1Tbsp olive oil

2 tsp toasted sesame seeds

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C] and line

a baking sheet with parchment paper. Spread

the chickpeas in an even layer on the baking

sheet and bake, dry, until they're golden

and crisp, about 50 minutes. Transfer the

chickpeas to a large bowl. Toss them with

the olive oil and sesame seeds, and season

with salt and pepper. 

Crunchy chickpeas are

best served the same day, but can be stored

in an airtight container in the fridge for up

to a week. If desired, toast in a dry skillet to

crisp them up again before using.

(Posted by RK)

Creamy Turkey Curry or Chicken-a-la-king

Leave out the curry and use chicken and you get chicken-a-la-king. Add some seasoned salt.

Turkey Curry:

White Sauce:

1/2 cup margarine

1/2 flour
3-4 cups milk

2 cups leftover turkey
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 stocks celery, diced
1 tsp. salt
1/4 tsp. pepper
1 tsp. curry powder

1- 500 g package noodles cooked.

Melt the margarine in a pot add the flour and whisk together. Heat for a bit then whisk in the milk slowly. Keep stirring over medium high heat until thick. Set aside.

In a large fry pan put all vegetables and heat til soft. Add turkey, white sauce, and spices. Stir well and serve over noodles or rice.

(from old blog, posted by Cassandra)