One of our clients suggested that we try this super simple savory snack. Low in fat and high in fiber these are a nicely satisfying snack that ranks high in the nutrition world.
Crunchy Chickpeas
Each 1/4 cup of crunchy goodness has 120 calories comprised of 2g fat, 6g protein, 20g carbs (including 6g of fiber: that’s a whopping 24% of the recommended daily allowance of fiber). Omit the salt and use chickpeas made from dry if you are concerned about your sodium intake.
Crunchy Chickpeas (makes 1 3/4 cups):
- 2 cans (3 1/2 cups cooked) Chickpeas
- A whimsical mixture of your favorite spices (see suggestions)
- popcorn salt (for after cooking)
Method: Drain and rinse chickpeas, then pour onto a dish towel and pat dry. Place into a largish bowl and sprinkle with spice mixture, then stir well. Pour chickpeas onto a non-stick jellyroll pan (cookie sheet with low sides) and pop in the oven at 400 degrees for 40 minutes. Bake until mostly crunchy and allow to cool. Use popcorn salt to adjust saltiness if needed. Although not required by most recipes I reviewed, I would suggest refrigerating them if you aren’t going to eat them within a few days.
I successfully made these on our grill with both burners on their lowest setting so I wouldn’t heat up the house. I used a spatula to stir them every 5-10 minutes as the grill
A grill is your summer oven!
doesn’t cook quite as evenly as an oven. (Some “extra crispy” chickpeas happened anyway.)
Spice suggestions for your signature super simple savory subtly spicy snack*:
- 1/2 teaspoon of: cumin & 1/4 teaspoon of cayenne.
- 1/2 teaspoon of each coriander and paprika (or smoked paprika)
- 1 teaspoon curry, either hot or sweet
- 1 teaspoon garam masala
- 1/2 to 1 teaspoon of any premixed seasoning blend, ie: Nature’s seasoning, Pleasonings, Lawry’s etc…
- Note: Do not use spice mixtures containing sugar as it will burn.
*Now say “signature super simple savory subtly spicy snack” five times fast! Enjoy -XO
