These little toasties are officially my new favorite way to use chickpeas! They're featured in the Eat Deliciously, Live Vibrantly eCookbook (but they've been popping up so much in our food rotation the last couple of weeks, I thought I'd share a separate post in case you've not downloaded the cookbook.)
I've been on a mission to make salads - my uber-intense summertime craving - more interesting. Also, I've been playing with Sarah Wilson (of I Quit Sugar)'s advice about finding savory things for dessert when you're not eating sugar. Her recommendation is calamari, but because I'm not a fan of the deep-fry, I've been looking for other options. I've noticed that having something with a substantial amount of healthy fat and/or protein for dessert works really well to cap off a meal, no sugar needed. I love swapping in nutrient-dense, non-junk foods where we might otherwise feel inclined to eat garbage (or participate in our old habits). Not only does it help us break the old habit, it provides the body with something delicious and useable -- everybody wins!
These baked chickpeas are tremendously nutritious. They pack a hefty punch of protein and fiber from the chickpeas, nourishing + filling unsaturated fat in the olive oil, and deliciously antioxidant spices. They fit the bill for versatility, too. Swap them in for chips or pretzels as a snack, toss them into a salad or veggie skillet for texture and extra protein, or have them on the side with some cooked greens (like this Garlicky Chard with Leeks dish).
Best part? They're super quick to make: toss and bake, and go do something fun or productive while you wait for them to bake up. Enjoy!
- 1 15oz can chickpeas, drained & patted dry
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp paprika
- ½ tsp cinnamon
- ½ tsp curry powder
- 1. Preheat oven to 400F.
- 2. Toss chickpeas with oil and spices, then spread on baking sheet.
- 3. Bake for ~30 minutes, turning once.
- 4. Remove from oven and allow to cool.
- Store in an airtight container, preferably in the fridge.