Sunday 7 February 2016

A Crunchy, Easy to Make Chickpea Snack

I'm trying to find healthier foods to snack on at night. I love crunchy foods such as tortilla chips and popcorn. When I was at the Pulse Feast last month, I came home with a jar of roasted chic peas. They were great so last night, I decided to make some myself.

The recipe calls for a minimum of items. Just some a tablespoon and a half of olive oil, a 540 ml (190oz) can of chick peas and salt or other spices to your liking.

Rinse well. This will dramatically decrease the "gassy" effect afterwards.

Lay them on a towel or paper towel and cover with another. Dry as much as possible.

Place in a bowl and pour the olive oil over them and mix. Roast in a 400F degree oven for 40 to 45 minutes. When they come out, add the salt and spices. Let them cool a little and then dig in.

If I were to make them again, I would salt beforehand. Everything I read said to add the spice afterwards as if you do it before roasting, the spices can become bitter.

They came out excellent and I ate the whole bowl. Bad move as I am aiming for a low carb diet and although the can has 14 grams of fibre, it also has 72 grams of carbs. As a result, my glucose was up from it's usual low 9s to a 14.7.

They are delicious and healthy, though. Just not suited for a low carb diet.

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