The original goal of Healthy Snack Wednesdays was to create healthy snacks that you can take anywhere. I don’t know about you, but around 10:30 am and 2:30 pm, I always need a little something to revive me.
A few months back, recipes for baked chickpeas started flying all over the blogosphere, and I thought…wow, I should try that. But then I didn’t. A few weeks later I was searching for ways to make salt and vinegar potato chip seasoning and came across salt and vinegar chickpeas. It was a sign from above. My time to bake some chickpeas had come!
I wanted to try a regular batch before I dove into the likes of vinegar. So I pulled out my Dave Eats Hot Tabo Salt, some Habanero powder and my ] favorite hot sauce and got to mixing! The result was a perfect, crunchy, portable, slightly salty snack! I kept the jar on my desk for those emergency snack breaks, and it did the job for almost 2 weeks! Which not only makes it healthy, but very economical!
This snack has nutrition like you can’t believe! 1/2 cup of chickpeas packs 130 calories, 2 grams of fat, 6 grams of fiber and 8 grams of protein!! That’s what I call a power snack!
A few tips I learned along the way:
- Make sure chickpeas cool ALL THE WAY before sealing them
- Success is much more likely if you use dried chickpeas as opposed to canned chickpeas. Some times the canned beans are much thicker and have a chlorine-like taste
- Experiment with seasoning! Curried chickpeas, sure! Cinnamon sugar chickpeas, why not? These can be great in any flavor you create!
Crispy Chickpeas Recipe
Ingredients
- 1 lb dried chickpeas (soaked overnight)
- 2 Tbsp Salt
- Seasonings of your choice to taste (I used 2 Tbsp vinegar powder, 1 tsp cayenne pepper)
Directions
- Place the pre-soaked chickpeas in a pot and cover with water plus 2 inches.
- Add salt to the water
- Bring to boil, cover and reduce to a simmer
- Simmer for .5 hour, until al dente (just a tad bit firm to the bite)
- Drain the chickpeas
- Preheat oven to 350 and line a baking sheet with parchment paper
- Place chickpeas in a single layer on the baking sheet
- Coat with your seasonings
- Place on middle rack of the oven
- Bake for 20 minutes and then stir. Spread back into single layer.
- Bake for 20 more minutes and stir again.
- Bake for 10 more minutes, checking them every 3 minutes or soto make sure they don’t over cook.
- Chickpeas are ready when they are crispy all the way through.
- Remove from the oven and adjust seasoning.
- Allow to cool completely before storing in air tight jars (But start snacking, because they are delicious hot!)
Eat.Live.Blog. 
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