Roasted Chickpeas Recipe

We have had many requests for our roasted chickpeas (garbanzo beans) recipe that we served at the Waltham Farmers’ Market! Use as a crunchy topping on our spicy Moroccan Chard Salad or just for munching.

Crispy Roasted Chickpeas

  • 1 15-ounce can of chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon of olive oil or olive oil spray
  • ½ teaspoon salt (or to taste)
  • black pepper, to taste
  • ½ teaspoon of your favorite spices or spice blend, such as chili powder, cumin, garlic powder, or curry powder


Preheat oven to 400°F. Spread chickpeas out on a paper towel or kitchen towel. Cover with another towel and rub dry, removing loose skins. Toss chickpeas with olive oil or coat with spray and sprinkle with salt, pepper, and your choice of other spices. Line a baking sheet with parchment paper or foil and spread chickpeas out in a single layer. Roast for about 35 minutes until brown and crispy. Enjoy as a crunchy snack or sprinkled on top of salad. Cool completely and store in an airtight container to retain crispness.


Reva prepares the chickpeas for roasting.

Reva prepares the chickpeas for roasting.


Use roasted chickpeas as a crunchy topping for a salad. Keep in airtight container.

Use roasted chickpeas as a crunchy topping for a salad. Keep in an airtight container.

Farmers Market Cooking Demo

Try the spicy Moroccan Chard Salad we sampled at the Waltham Farmers’ Market! This recipe was a hit. It’s a great way to use Swiss chard, a locally grown seasonal favorite. Try it topped with Crispy Roasted Chickpeas. The Waltham Farmers’ Market is located at the parking lot of the Arthur J. Clark Government Center building at the corner of School and Lexington Streets on Saturdays 9:30 AM-2:00 PM through November 8. Healthy Waltham will be back at the Market on September 6.

Moroccan Chard Salad (serves 6)

  • 1 bunch of Swiss chard, coarsely chopped
  • 1-2 Tablespoons canola oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes (more or less to taste)
  • freshly ground black pepper, to taste
  • ½ lemon, juiced (about 2 Tablespoons), or cider vinegar


  1. Heat just enough canola oil to cover the bottom of a large skillet over medium-high heat.
  2. Add garlic, paprika, cumin and red pepper flakes and stir about 1 minute. Be careful not to burn the garlic.
  3. Add the chard and cook 3-5 minutes, stirring occasionally until chard is tender.
  4. Add lemon juice or vinegar and cook another minute until beginning to evaporate.
  5. Season with salt and pepper. Serve warm or at room temperature.
Chopping colorful Swiss chard for the salad.

Chopping colorful Swiss chard for the salad.


Lyme Disease Prevention

Summer months bring concerns about insect-borne diseases such as Lyme disease. There are steps you can take to avoid tick bites and be on the alert for signs of possible Lyme disease. If you enjoy gardening or spending time in the outdoors (and we hope you do!), take a moment to educate yourself and your family with these simple tips.

We’re providing these handy guides courtesy of Mount Auburn Hospital, both in English and in Spanish.

Lyme Disease Fact Sheet-English

Lyme Disease Fact Sheet-Spanish

The City of Waltham also has helpful information on the City website which can be found here.

Photovoice Project This Summer

We’re pleased to announce that Healthy Waltham will be coordinating a Photovoice project in Waltham this summer! There are still a few spots left for Waltham youths entering grades 9-12 in fall 2014. Read on for the details and find out how to apply.

Photovoice is a way for a group of people to tell a story using photos. For our project, approximately 12 high school age students will attend weekly workshops, take photos, and upload them to a website. The photos will be on the theme of “safety.”  The project runs from late June/early July through August and concludes with a display/presentation at a Youth Summit meeting in fall of 2014.

The project is coordinated by a trained youth facilitator and there is pay of $9 per hour for youth participants, up to a maximum of $400 per participant. Once a week meetings will take place at the Waltham Cultural and Community Center, 510 Moody St. Waltham, in the computer lab, for approximately 3 hours.

Why Photovoice? This type of communication is effective because it cuts across any language and cultural or other barriers to speak through the universal language of images. It can be an effective way to share different points of view. Plus, it’s fun!

Do you know a Waltham resident of high school age who would like to apply for this opportunity? Please see the application below. We can take applications up to early July. Please email us at with questions. To view some other similar Photovoice projects completed in local cities/towns, please check out this link here.

Photovoice Application June 2014


Pea Guacamole Recipe

Can you make guacamole from green peas instead of avocado? Yes, and it’s very tasty! Try this different “faux” guacamole. There’s nothing faux about the taste; this bright green spread/dip was a hit at the Waltham High School Health Fair. We’ve adapted it from a recipe provided by the Waltham Public Schools Food Services Department. Give it a try!

Pea Faux Guacamole

serves 4

  • 1 cup fresh, frozen or canned green peas (if using frozen, thaw and drain)
  • 1 teaspoon cumin or chili powder
  • ½ small onion or red onion, chopped
  • 1 clove of garlic, roughly chopped
  • 1 Tablespoon lemon or lime juice (or more to taste)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon olive oil or canola oil
  • ¼ cup diced tomatoes, fresh or canned (drained)
  • 3 Tablespoons cilantro, chopped

Combine all ingredients except tomatoes and cilantro in a blender or food processor and blend until smooth. Mix in tomatoes and cilantro. Taste and adjust seasoning, as needed.Samples of pea guacamole with blue corn chips at the WHS Health Fair

Samples of pea guacamole with blue corn chips at the WHS Health Fair