The Perfect Snack…..

I don’t think that this will really come as big news to anyone, but when it comes to eating I absolutely prefer snacking over a full meal. I don’t know what it is, maybe the contrast of textures and flavors, that snacks lend compared to full meals, but they just make me feel more satisfied. I’m a sweet, savory, crunchy, creamy snack type of girl. (I guess that doesn’t leave much else, does it?)

Today I threw together some roasted chickpeas. This is where my crunchy snack comes in! I don’t know if you ever ate Corn Nuts when you were a kid, but they are yummy, and crunchy, and really an ideal snack if you are the type of person who likes those qualities in a snack. 😉 I always enjoyed them, but now that I am older I pass them by just simply because of their outrageous sodium content and their lack of any real nutritional value.

Corn nuts run about 203 calories for half of a cup with lots of sodium! Roasted chickpeas on the other hand are only 169 calories for half of a cup and they tout DOUBLE the protein and fiber that Corn Nuts do!

If you are in the mood for a simple snack that takes almost no effort on your part these are the little guys to toss into the oven. I used chickpeas that I pulled out of the freezer this morning from when I cooked a big batch last month. Did a quick thaw in the microwave, rubbed the little skins off in a kitchen towel, and they were ready to take a roll in some coconut oil and spices and go in the oven. If you prefer to use canned chickpeas try to get low sodium. 😉 Simply toss these in the oven and when they are done you can sit back, relax, and enjoy!

Crunchy Roasted Chickpeas

By Angie Gouchenour

4 servings

Ingredients

2 cups cooked chickpeas

1 Tablespoon coconut oil – melted

¼ teaspoon salt (optional)

¼ teaspoon garlic (optional)

1/16 teaspoon cayenne pepper (optional)

Directions

Pre heat oven to 400’f

In a medium bowl melt the coconut oil in the microwave, about 20 seconds

Dump the chickpeas on a clean dish towel and gently dry them removing the skins

Place the chickpeas into the bowl with melted coconut oil and gently stir

Season with salt, garlic, and cayenne and mix (You may want a little more seasoning for a bolder flavor)

Dump the chickpeas on a non-stick cookie sheet and place in the preheated oven for 30-40 minutes stirring every 10 minutes

Turn off the oven and leave the chickpeas inside to crisp up for another 30 minutes or more. When you test them they should be crunchy without any soft center

After they cool store in a sealed container