12.07.2015

Roasted Chick Peas

I feel like up until recently I've lived my life in phases. I'll eat foods that are good for me for a little bit, then I fall off the wagon and head back to old habits. Other than having an outrageous addiction to Mexican food and ice cream, my "bad habits" really aren't awful. But lately my taste for food has generally changed for the better. Don't get me wrong, I still crave plenty of things I should only eat in moderation (oh my gosh, FRENCH FRIES!), and I passionately believe in the 80/20 rule. But now when I'm hungry I crave a big salad or a turkey sandwich. I actually enjoy snacking on carrots and snap peas instead of moving them aside in the fridge to reach for something less healthy. We stopped at Burger King for lunch on our way home from Vegas (if you know me, BK and I have been inseparable since I got a drivers license) and it actually tasted gross! What?! I have even rekindled my love for quinoa! 


I've been testing out new foods and snacks and something I've recently fallen in love with are roasted chickpeas. They're also called garbanzo beans, but I call them chickpeas because it's fun to say, and I prefer peas over beans. Also it's adorable when Kennedy says "chickpeas". Since I've been loving them so much I decided to share how to make them here on the blog. 


First, I buy canned chickpeas. I found some raw ones at a natural foods grocery store and read the instructions on them and they take days to soak and prepare. I don't have that kind of time. If you do, go ahead and get raw ones. For the sake of the recipe, I'm going to pretend everyone uses canned. 
The first time I made them I bought 2 cans. Today I made more and bought 3 because I plan on sharing with my mom so she has a snack at work. You can store leftovers in a ziplock bag in the fridge for a while. I usually remake them after a week. I will preface this by saying this sounds like it takes a long time, but the actual prep time is so small. They're super easy! 


Ok, so get the cans and drain and rinse the chickpeas.
Spread them out on a paper towel to dry for about 30 minutes. I used this time to do more laundry. I just love laundry. 


Next, transfer them over to a foil lined baking sheet and bake at 400 degrees for about 45-50 minutes or until they're crispy. The more beans you roast the longer they will take, but they burn easily so make sure you watch them after the 45 minute mark. 

After they're crispy, pull them out of the oven and immediately dump them into a bowl and coat evenly with oil. Today I used melted coconut oil. 
 1-2 tablespoons is plenty. You don't need tons of oil. 


After they're coated you can season them with any type of seasoning you desire. 

I've been coating mine with ranch dressing seasoning because they taste like Corn Nuts and that makes my heart happy. You can eat them plain or throw them in salads for an extra crunch (I use them instead of croutons) or use them in a homemade trail mix. The world is your oyster, my friends! 


Let me know if you end up giving them a try. They're full of fiber and protein so they're a great snack to help keep you fuller longer. They're ideal for those who suffer from blood sugar issues. And they taste amazing! 

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