I love salty snacks. I love crunchy snacks. I crave them. I'm satisfied after a crunchy, salty snack. Most of the options at the grocery store are too high in calories/fat for a small portion (except for the wasabi peas and the oriental rice crackers). So I decided to come up with some crunchy and salty snack recipes. Here's the first:
Roasted Tex-Mex Chickpeas
Ingredients:
2 cans garbanzo beans (chickpeas)
4 teaspoons chili poweder
Juice of 1 lime
3/4 teaspoon salt
2 teaspoons ground coriander (I love this stuff)
1 tablespoon chopped cilantro
Directions:
1. Preheat the oven to 400.
2. Open cans of chickpeas, rinse and drain them and pat dry.
3. Line a baking sheet with foil and spray it with olive oil (I use my Misto).
4. Spread the chickpeas out in a single layer in the pan. Place in the oven and back for 45-50 minutes, shaking the pan every 15 minutes. The way to tell that they're done is to take a few chickpeas out, let them cool, and bite into them, checking for crunchiness.
5. While the chickpeas are roasting, combine the other ingredients in a bowl: olive oil, lime juice, salt, chili powder, ground coriander, and cilantro.
Roasted Tex-Mex Chickpeas
Ingredients:
2 cans garbanzo beans (chickpeas)
4 teaspoons chili poweder
Juice of 1 lime
3/4 teaspoon salt
2 teaspoons ground coriander (I love this stuff)
1 tablespoon chopped cilantro
Directions:
1. Preheat the oven to 400.
2. Open cans of chickpeas, rinse and drain them and pat dry.
3. Line a baking sheet with foil and spray it with olive oil (I use my Misto).
4. Spread the chickpeas out in a single layer in the pan. Place in the oven and back for 45-50 minutes, shaking the pan every 15 minutes. The way to tell that they're done is to take a few chickpeas out, let them cool, and bite into them, checking for crunchiness.
 |
| Cooked |
5. While the chickpeas are roasting, combine the other ingredients in a bowl: olive oil, lime juice, salt, chili powder, ground coriander, and cilantro.
6. When the chickpeas are done, let them cool for 2 minutes, then add to the bowl containing the mixture. Stir until the chickpeas are coated with the mixture.
I stored mine in an airtight container and ate them over the next few days.
Nutritional Information:
Makes 6 servings, each serving is:
Cals: 140
Carbs: 17
Fat: 7
Protein: 5
Fiber: 5
Sodium: 527
