Truth be told, I’m ALWAYS hungry and therefore I’m always snacking. Especially on the days that I swim, I’m hungry all.day.long. To prevent myself from turning hangry (hungry + angry), I eat something every 2-3 hours. My snacks are always focused on real foods and not processed junk.
Similar to getting into a breakfast rut, I also tend to get in ‘snack ruts’, always snacking on the same old things (apples, almonds and kale chips are some of my favorites). I was on a mission to find another healthy snack to add to my snack repertoire.
Luckily, while making meals during the holidays, I came across this fantastic salad recipe from Oh She Glows (one of my favorite food bloggers). When making the chickpea croutons for the salad, I could not stop eating them straight off the cookie sheet. Literally, so addicting!! I’ve always been a huge hummus lover, but never thought to eat chickpeas like this… until now:) I couldn’t help but think how perfect the chickpeas would be on their own, as a snack! Also, through trial and error, I found a way to get the chickpeas to actually stay crunchy long after you bake them.
Here’s how I made my roasted chickpeas:
- 1 (15-oz) or 1.5 cups cooked chickpeas. I HIGHLY recommend getting boxed chickpeas from Whole Foods (or anywhere else you can find them). I tried canned chickpeas and they got mushy after roasting in the oven. For whatever reason, these chickpeas stay crispy well after roasting! The only ingredient added to the chickpeas is water, no preservatives and no bpa:)
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon fine grain sea salt (I use 1/4 tsp)
- 1/2 teaspoon garlic powder
Directions (from Oh She Glows):
Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
Since Chickpeas are so versatile, you can add all sorts of different spices to your recipe… have fun with it!
Here is why chickpeas make the perfect snack for athletes(and non-athletes alike):
The legume that is used to make hummus is often forgotten as a quality source of carbohydrates. Chickpeas not only provide a generous 22g of carbs in one ½ cup, but also a whopping 6g of fiber and 7g of protein. Fiber helps to keep you feeling full, maintains steady blood sugar levels, and may reduce the risk of cardiovascular diseases. (from the USAT website as one of the ‘5 BEST Carbs’)
What are some of your favorite healthy snacks?