It's been a busy week/weekend and I'm excited to have chosen a SUPER easy and yet SUPER tasty recipe from "Eat Drink Shine." In addition to my blog recipe, I've also been making lots of soup in the Instant Pot (if you don't have one, I suggest getting one! So versatile and easy to use, and TONs of sites and pages with tips and members who you can reach out to for help.). I've made a lentil w/ ham and today a fabulous minestrone soup with beef sausage and spinach. I enjoyed that today for lunch, after walking my pup. It was a brisk 22 degrees outside at 1pm! I was thankful for my favorite hot tea and warm bowl of whole foods ready to warm me up from the inside out.
Anyway - my pick for the blog this week is something that you can snack on, add to a delicious salad for a flavor burst and some crunch, not to mention fiber and protein!
So, from page 76, Roasted Chickpeas!
This is so easy and, again, uses items that I already have in my pantry. When folks say, "I don't know what to have for dinner, there's nothing in the house," I just want to scream, "check your pantry!!!!" So many yummy things can come from ordinary items when combined thoughtfully.
Many of us have spent good money on what we think are healthy snacks at the grocery store or market - only to read the label and find out all the extra added "stuff" that's been put into our previously thought of as healthy snack. (Wasabi peas are delicious, but some varieties have high fructose corn syrup. Why?)
Anyhow - here's the super short list of ingredients:
Many of us have spent good money on what we think are healthy snacks at the grocery store or market - only to read the label and find out all the extra added "stuff" that's been put into our previously thought of as healthy snack. (Wasabi peas are delicious, but some varieties have high fructose corn syrup. Why?)
Anyhow - here's the super short list of ingredients:
- 2 cups cooked chickpeas (if using canned, use a 15 oz can)
- 2 tablespoons extra virgin olive oil,
- 1/2 teaspoon of sea salt
- 1 teaspoon of garlic powder
Yup, that's it!
- Start by preheating your oven to 400 degrees and preparing your baking sheet. I like to use parchment paper, it makes clean up a snap!
- Rinse and drain the chickpeas and pat dry with a towel.
- Wisk the olive oil, salt and garlic together in a bowl, add the chickpeas, then toss to coat.
- Spread the chickpeas onto your baking pan, ensuring an even single layer.
- Roast in the preheated oven for 20 minutes. Then, give the baking pan a gentle shake and roast for another 5 minutes.
- Remove from the oven and serve immediately. The chickpeas will keep for up to 4 days at room temperature in a sealed container.
That's IT?!
Oh yea.
And, as I'm snacking on them right now, as I type, I can tell you that they are very tasty, savory, light, but substantial. I can totally imagine using some other spices to add some heat to these - Cayenne pepper or Italian seasonings. I can also imagine these sprinkled in a spinach salad for a little texture, or tossed with scrambled eggs and veggies. They might even make it into a savory trail mix - like that Pub Mix that everyone loves - only this is so much better for you!
Ok, I'm getting a little carried away - but you get the point.
Salt, garlic powder and EVOO are pantry staples. And a can of beans is less than $1.00. So, next time I'm going to make a MUCH bigger batch. Mine are almost half gone already.
I hope you all enjoy this light and delicious snack! I'd love to hear what you're making for the Super Bowl this weekend, or what your go to healthy snack is! I love my food - so I try to find healthy versions when I can!
Until next week, here's to healthy meals, warm kitchens and full tummies!
<3 jen
