Kim Thwaites
More ideas from Kim
A refreshing and healthy cold salad made with corn, chickpeas, cucumber, cherry tomatoes, green pepper and red onion with a cilantro-lime vinaigrette. - fabulousfoodblog.com

A refreshing and healthy cold salad made with corn, chickpeas, cucumber, cherry tomatoes, green pepper and red onion with a cilantro-lime vinaigrette. - fabulousfoodblog.com

So I made these for 4th july in red white and blue in plastic cups. it worked so good. had to start a couple days before the party. my only tip is to make sure the next layer of jelly is totally cool otherwise it can melt the next layer and rein the whole thing. It only happened to one I thought it was cold enough but it wasn't.

So I made these for 4th july in red white and blue in plastic cups. it worked so good. had to start a couple days before the party. my only tip is to make sure the next layer of jelly is totally cool otherwise it can melt the next layer and rein the whole thing. It only happened to one I thought it was cold enough but it wasn't.

These are seriously yummy.....- Drain and rinse 1 can of chickpeas and add to a bowl. Add 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of cayenne pepper and toss to coat. Arrange in a single layer on a foil-lined baking sheet and bake for about 15 minutes at 450 degrees. Take them out and shake ‘em around before returning to the oven for another 15 minutes, (also other healthier snacks)

These are seriously yummy.....- Drain and rinse 1 can of chickpeas and add to a bowl. Add 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of cayenne pepper and toss to coat. Arrange in a single layer on a foil-lined baking sheet and bake for about 15 minutes at 450 degrees. Take them out and shake ‘em around before returning to the oven for another 15 minutes, (also other healthier snacks)