Written by Sondi Bruner, newest intern here at the kitchen headquarters.
Sondi Bruner is a holistic nutritionist, food blogger and freelance writer who can’t stop dreaming about what to create in the kitchen. She believes that fresh, whole foods contain tremendous power and are the key to feeling healthy, energetic and joyful. Sondi is thrilled to be interning with the Love in the Kitchen team.
In yesterday’s post about Pop Chips, Meghan revealed how many snacks that claim to be healthy are not as virtuous as they seem.
But now that we know the truth about junk food disguised with a health halo, what can we eat instead? How can we get our snack on without exposing ourselves to processed fats, oils and salt?
Enter crunchy roasted chickpeas.
These delicious nibblies will give you all the crunch and flavour you need to feel like a happy, satisfied snacker.
Want to know why these babies are good for you? Chickpeas are high in beneficial nutrients like iron, folate and the sleep-promoting tryptophan, plus they contain a unique set of antioxidants that protect our cells from damage. Chickpeas also keep our tummies, hearts and blood sugar levels happy.
Even better, you can flavour roasted chickpeas with whatever spices float your boat. We love the savory version below, but if you’re craving something sweet? Try cinnamon and coconut sugar. The sky’s the limit, folks. And you can crunch away without the MSG hangover.
Take that, Pop Chips.
Crunchy Roasted Chickpeas
2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs coconut oil or olive oil
1 Tbs chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
Preheat the oven to 325 degrees F.
Toss the chickpeas in a bowl, add the oil and spices and mix until everything is coated. Taste and add more seasoning if necessary.
Lay the chickpeas on a baking sheet lined with a silpat or parchment paper. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.
Allow them to cool. Then devour.
Question of the Day: What are your favourite uses for chickpeas?
P.P.S. Love this recipe? Share today’s tweetable and the chickpea love!