Roasted Chickpeas - there's various ways to make these but I use a can of chickpeas, drain and pat them dry. Then lay out on a non stick baking mat lined pan and drizzle with EVOO, pepper, cumin, garlic powder, onion powder and little chili powder. Then shake to mix and roast at 400 for about 20 minutes until they brown and crisp.
Mixed greens
Kalamata or green olives
Matchstick carrots
Feta
Ezikiel tortilla
Tahini sauce - tahini mixed with water, lemon and garlic powder
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