2024 Daniel Fast - Flipbook - Page 49
Preheat oven to 350 degrees. Lightly rub or spray a baking sheet with olive oil. Spread chickpeas out in a
single layer on the sheet.
Roast about 20 minutes, or until chickpeas are dry to the touch. Remove from oven and increase the
temperature to 425 degrees (double-roasting the chickpeas gives them a crunchy texture). Place
chickpeas in a large bowl. Pour in olive oil and stir to coat. Add garlic powder, onion powder, rosemary,
and salt. Stir again.
Place chickpeas back on the baking sheet. Roast another 15-20 minutes, or until crispy and lightly
browned. Let cool completely before serving or storing at room temperature.
Avocado and Vegetable Salad (Legumes)
1 small lettuce
1 med. tomato
1 med. cucumber
1 med. avocado
1 sm. onion
½ teaspoon olive oil
1 tablespoon vinegar
Salt to taste
Serves 6
Tear lettuce and place in a bowl. Slice thinly the tomato, cucumber, avocado, and onion and add to
lettuce. Mix olive oil, vinegar, and salt. Pour over vegetables and mix well. Serves 6.
Kale Chips
4 Servings
1 head kale, washed and thoroughly dried.
2 tablespoons olive oil
Sea salt, for sprinkling
Directions:
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut them into 1 1/2-inch pieces.
Lay on a baking sheet and toss with olive oil and salt. Bake until crisp, turning the leaves halfway
through, about 20 minutes. Serve as finger food.
Almond Butter Bites
½ cup almond butter
¼ cup raw sunflower seeds
¼ cup raisins
¼ cup chopped almonds
1 tablespoon unsweetened shredded coconut
¼ teaspoon cinnamon
Instructions
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