Wednesday, January 5, 2011

Chickpea Snacks

Let's just say, I'm trying to cut back on my chips and salsa addiction. Yes, trainers have faults too. Any that say they don't, are lying. Give me the choice of savory or sweet and it's savory hands down. Since I just cooked up some chickpeas yesterday and thought I'd try coming up with some chickpea snacks. I see them at Middle Eastern and Mexican markets. While I like the concept I find most store bought options kind of artificial in flavor.

There are tons of recipes on line, but here's what I whipped up from my crazy head. First I wanted to come up with sort of a nacho tortilla flavor. Ya know, to fill the chip obsession. Then, while I was at it, I thought I'd try an Asian-influenced concoction. The recipes below are fairly accurate in measurements but feel free to vary them to your liking. I used chickpeas that I cooked from dried, but you can use canned, but you might want to scale back on the added salt. Either way, rinse and drain well.

Nacho Regular Chickpeas (Get, it? Not your regular chickpeas!)
2 cups chickpeas
1 tsp oil
1 Tb nutritional yeast
1/8 tsp chipotle powder
1/8 tsp sea salt
1/8 tsp tumeric
1/2 tsp chili powder
1/2 Tb finely grated parmesan cheese

Mix everything (but the cheese) together in a bowl to coat the chickpeas. Sprinkle and stir in the cheese. Spread the chickpeas out on a cookie sheet or cast iron skillet. Cook in an oven at 375 degrees for about 45 minutes. Stir or shake a couple of times along the way. Once the chickpeas are a little crunchy, they're done. Cool and enjoy.



Sesame-Black bean-Garlic Chickpeas
2 cups chickpeas
1 tsp sesame oil
1/4 tsp black bean and garlic sauce (I used Amoy brand from my local Asian market)
1-3 cloves of garlic (I did 3!)
1/2 tsp sesame seeds (optional)
1/2 tsp furikake (Japanese rice seasoning) (optional)
1 tsp ground dried wakame seaweed (optional)

Mix peas, oil, sauce and garlic in a bowl to coat the chickpeas. Sprinkle on the seeds or furikake. Spread the chickpeas out on a cookie sheet or cast iron skillet. Cook in an oven at 375 degrees for about 45 minutes. Stir or shake a couple of times along the way. Once the chickpeas are a little crunchy, they're done. I added the wakame after it came out of the oven. Cool and enjoy.

I liked the Nacho ones a bit more than the black bean ones. But both are tasty snack alternatives to chips. More protein, more fiber, more vitamins and minerals, less fat, goes great with a drink. ;-) Let me know what you think!

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