Sushiii and Roasted chickpeas-2 ways

Hello, happy Sunday!  Today it is 80 degrees in Chicago!!  I’m planning on getting outside right after this to enjoy the weather.

Last night my friends and I had a girls dinner at a BYOB sushi restaurant called Rollapalooza.   We often try to go to BYOB restaurants on the weekends just because it saves so much money and plus they are fun!  I had never been to Rollapalooza before but it was reallyyyy good.   I was able to make a reservation the same day and they didn’t give our table away when we were 15 minutes late.   Our waiter was so friendly and attentive which made for a good experience.  I ordered the seaweed salad, one of my favorites.

The seaweed salad was served over spiralized cucumbers  and was the best seaweed salad I think I have ever had.  It was also a pretty big portion compared to a lot of sushi places where the salad is really small.   Sorry for the bad pic quality, I had to use my flash because it was pretty dark.

I also had the mafia roll for my entree.  Usually I order two but this roll had 13 pieces so I just got one.

This roll was spicy tuna and cucumber topped with fresh tuna, avocado, unagi sauce and scallions and it was in black rice instead of white.  I had never had black rice before but it was really good!  It was a little chewier than white rice, but I think it really added to the roll in this case.

Overall, I loved Rollapalooza!  I think we will definitely return at some point.

Here is the only picture I took after dinner and before my camera died:

This morning I decided to make some roasted chickpeas.  I had heard of them around the blogosphere and wanted to give them a try.  I decided to make half sweet and half savory.   Roasted chickpeas make a great snack because they are crunchy and delicious.   I split the can of chickpeas in half.  In one bowl I mixed 1/4 cup sugar, 1/4 cup brown sugar, a little bit of almond meal and a little bit of cinammon.  In the other bowl I mixed almond meal (ground almonds from Trader Joe’s),  garlic salt, a pinch of curry powder and chili powder.   I covered half of the chickpeas in the two different mixtures and put them on parchment paper and baked at 375 for 25 minutes.

You can’t tell the difference at all in the pic but the sweet are on the right, savory on the left.  I was expecting to like the sweet ones better because what isn’t good when it is covered in sugar?  But I really liked both!  I couldn’t decide which was better.  The savory peas were a bit crunchier and I liked that about them.  There are so many alternatives that could be made with various combinations of spices, sugars, etc.  These make a great snack and I will be making them often.

Don’t forget to enter the giveaway!  I have gotten a couple of questions, but just for clarification you just have to watch the video on this page and leave a comment saying what you think about it.  Your comment will be your entry to the contest!  You can also follow us on twitter or facebook for additional entries.

Off to the park, enjoy your Sunday!


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3 Responses to Sushiii and Roasted chickpeas-2 ways

  1. Natalie

    Do you use canned chickpeas for this one (sorry if that’s a dumb question)? Looks like the perfect munchy!

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