Chickpeas are one of my favourite foods and are considered both a vegetable and protein food meaning your are hitting two important food groups at once!
These nutty flavoured little delights are rich in a number of important nutrients, including protein, vitamins and minerals and a healthy helping fiber too.
Perfect for veggies and meat eaters alike – these little legumes provide a dose of iron and protein. One cup of chickpeas meets more than 25 percent of a woman’s daily iron needs and more than 50 percent of a man’s needs.
Here are some of my favourite to enjoy natures little snack.
Those cans of chickpeas sitting in your cupboard have been hiding an amazing secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. Easy to eat by the handful. So addictive. This is dangerously delicious knowledge.
There are so many flavour combos you can put together depending on the season so whether you are looking for a winter warmer with some added heat from cayenne or something a little bit more exotic with flavours of Morocco – just start exploring and let the flavours guide you.
2 x 400g cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon salt
2 to 4 teaspoons spices or finely chopped fresh herbs: chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs.
First, dry the chickpeas as much as possible. I like to gently roll them between two clean dishtowels. Also, don’t skimp on the olive oil. You can use less, but your chickpeas will be less crispy. Lastly, wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven, otherwise the spices have a tendency to burn and become bitter.
Heat the oven to 180c. Prepare the middle rack of the oven with parchment paper.
Rinse and dry the chickpeas.
Toss the chickpeas in olive oil and salt – get your hands dirty and really give them a massage.
Roast the chickpeas in the oven for 20-30 mins keeping a close eye on them for the last 10mins
Bring them out of the oven and coat them in spices or herbs
Serve them up as a warm and tasty snack – or sprinkle them over your salads for a nutty little crunch!
When you are on the run it is hard to find the time to make healthy and tasty snacks – so let someone else do the hard work – and pick up some delightful little hippeas. These little snacks have recently launched providing us with an Organic, High Fibre, Protein filled Vegan snack!
Cutely named and sweetly packaged – these colourful treats area great go to when you hit elevensies!
My favourite is the sweet and smoking… perfect on the desk or as a little treat for guests over a glass of rose!
Lastly, and probably one of the most important staples in my life, Hummus.
You can whip up hummus in batches and have it ready in minutes. Easily freezed and stores for 2-3days. This is definitely one of my food prep favourites.
All you need is:
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tbsp tahini
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon.
Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Take this into work to enjoy with your lunch, or share it with friends on the cool Spring evenings.
So… have I converted you to be a chickpea fan?
How do you eat yours?