Tomorrow is Marathon Monday!
Happy night before the Boston Marathon!
To everyone running 26.2 tomorrow morning…
Good luck and have fun!
Oh, and if times get tough, always remember, the mantra,
“Just keep moving forward!”
This photo got a ton of attention when I posted it to Facebook and Instagram last night. People requested the recipe and wanted to know all the¬†details from what kind of seasoning I use to if they get crunchy.
Why I decided to make these…
On Saturday, when I was at DC VegFest, they handed out free samples of this snack. They tasted delicious, and the minute I saw them, I knew I have seen them before. In my favorite cookbook, Super Natural Everyday, Heidi Swanson has a recipe for these. So instead of buying a bag at VegFest, I decided to make them myself.
- 3 cups cooked chickpeas. (Drain and dry them the best you can.)
- 2 tablespoons evoo
- 1.5 teaspoons sweet paprika
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons hot paprika (I didn’t have hot paprika on hand, so I used red pepper flakes as a substitute. When using red pepper flakes I only used 0.5 teaspoon.)
- 1/2 teaspoon sea salt
- 1 teaspoon of chopped fresh rosemary. (I used dried)
- 1 teaspoon of chopped fresh thyme. (I used dried)
- Lemon zest of 1 lemon
- Preheat oven to 425 F
- Pour the chickpeas on a baking sheets, and bake for 20 minutes.
- Check the chickpeas at 10 minutes shaking the baking sheet, making sure they aren’t stuck to the sheet. Continue baking for the rest of the time.
- Meanwhile, in a mixing bowl, combine evoo, salt, lemon zest, rosemary, thyme, paprikas, and red pepper flakes if using.
- Once chickpeas have baked for 20 minutes, take them out of the oven and put them in the bowl with the other ingredients. Mix together.
- Place paprika covered chickpeas on baking sheet and put in the oven, baking for an additional 5-10 minutes. (The longer you leave them in the oven, the crunchier they get. Just make sure they don’t burn.)
- Let cool for a couple minutes and serve warm.
*** All of the ingredients I used are organic, and non¬†GMO. ***
Why I love these…
I absolutely love these chickpeas. They are a wonderful alternative to potato chips, kale chips, or popcorn. They are a low in sugar, high in protein snack. You can eat them by themselves, or add them to salad, soups, or even on top of grains. And although, I flavored them with paprika,¬†¬†you can really chose any type of seasoning or flavors you are craving. A friend of mine, commented on facebook that she made hers with¬†garlic and grated parm. So try away, get creative!
Have you tried roasted chickpeas before? What is your favorite seasoning? How do you flavor you roasted chickpeas?
¬© 2014 sweat1xdaily