In all my 13 years of vegetarianism I have only knowingly and willingly eaten an animal once, and it arguably contained no animal at all because it was such a gross processed mechanically formed blob of bleh. Anyway, I was in Boston at Quincy Market with my friends, chronologically out of college (I think?) but mentally not so much, and just drunk enough to be like, “Hey guys I’ll eat a fishstick. I’ll do it.”
A FISHSTICK, KATIE? This is what you want to abandon your ideals for? The chicken nugget of the sea?
I did and as I’m sure you can imagine it was not good at all. I haven’t eaten any nugget-type meats since.
The beauty of my vegetarianism is that I only ever ate bullshit “meats” like McDonald’s (#2 no cheese, yo) and Taco Bell (soft taco kids meal with cinnamon twists and nachos, duh) anyway so not eating any of it anymore is really for the best.
The point of this is that when I did eat fishsticks on the regular I liked to smother them in Lawry’s lemon pepper. Last night I decided to play with the same flavor but with chickpeas instead because fishsticks are still super gross.
Lemon Pepper Chickpeas
- 1 can chickpeas, rinsed and drained
- 2 tablespoons grapeseed oil
- juice of 1 lemon
- salt & pepper to taste
- Preheat oven to 425 degrees
- Cover chickpeas in oil and arrange on a cookie sheet
- Bake 15-20 minutes or until lightly browned and crispy
- Season with lemon juice, salt and pepper
- Optional: drizzle with olive oil