Recipe by Rachelle Hacmac

Are you eating a well-balanced diet to keep your immune system strong? Don’t let stress get you down! Seaweed is incredibly rich in iron, magnesium and iodine, which are all difficult to find in foods in such large quantities. Try this recipe for seaweed-seasoned roasted chickpeas as an easy way to integrate more seaweed into your diet. Pro tip: If you’re pregnant or nursing, increase your levels of iodine intake to stay strong!
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Ingredients

• 2 cups canned or re-hydrated and cooked chickpeas⁠

• 1 tablespoon olive oil⁠

• 1 tablespoon Blue Evolution Dried Alaskan Kelp (Kombu or Wakame), ground into small pieces⁠

• 2 teaspoon chili flake⁠

• 2 teaspoon poppy seeds⁠

• 1 teaspoon fresh cracked pepper⁠

• 1 teaspoon ground ginger⁠
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Method

1. Preheat the oven to 350 degrees Fahrenheit on convection (if you have this option).

2. Place beans in a bowl, combine with oil.

3. In a separate bowl, mix all the spices and seaweed together, then add to the beans and mix well, (all the beans should be thoroughly coated).

4. Once the oven is at temperature, spread the beans out on a cookie sheet and bake for 15 minutes, stirring once or twice.

5. Enjoy warm as a snack on their own, or top your salad or hummus with these tasty bites for an extra crunch!⁠