Roasted Chickpeas With Garlic

This is a delicious vegetarian dish that is good for Orthodox fasting periods. It can also be a great side dish!


  • 2 cups chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 3 tbs garlic, minced
  • 1 tbs dried sage
  • coarse sea salt
  • 1/2 lemon for squeezing


1. Preheat the oven to 425.
2. In a cast iron skillet, heat the oil. Add the chickpeas, garlic and a pinch of salt, and sauté for about 5 minutes. Be sure the beans are well coated with the oil, then sprinkle the sage, and remove the pan from the stove.
3. Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes. Remove the pan from the oven and set aside to cool a bit.
4. When the chickpeas are still hot, drizzle with a little additional olive oil, an extra pinch of salt and a liberal squeeze of lemon.



Baked Scallops

This recipe can be made either as a lent friendly dish or with cheese and butter.   I’ll put the recipe up in non-fast form and give you the substitutions at the end.


  • 4 tbs butter, melted
  • 1 1/4 pounds bay scallops, rinsed and dried
  • 1/2 cup dry breadcrumbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 2 tbs garlic, minced
  • 1/4 cup grated Parmesan cheese


  1. Rinse scallops thoroughly in cold water and pat dry
  2. Preheat oven to 400 degrees
  3. Melt butter and pout into a 2 qt casserole dish; spread scallops evenly in buttered dish
  4. Combine bread crumbs, spices, garlic and Parmesan cheese in a small bowl.  Sprinkle over scallops
  5. Bake uncovered in oven for 20 minutes

To make this recipe Lent compliant, substitute margarine for the butter.  Next omit the parmesan cheese.  After spreading the spice/breadcrumb mixture over the scallops, sprinkle Veggie Shreds Italian flavored cheese substitute over the bread crumbs.  This is a delicious dish!