I don’t know about you, but when I’m trying to maintain a healthy diet (hello, fast-approaching swimsuit weather!), my biggest threat is snack time.
Tell me you’ve been there – you’ve got about an hour or two before dinner and you need just a little something to tide you over. You look around… and you have two choices, like fruit and potato chips. Nine times out of 10, my greedy little hands will go for those potato chips. MUST EAT SALTY SNACK. It’s a sickness that sounds a lot like a caveman.
So instead of completely derailing your diet, I suggest having a larger variety of healthier options on hand. This is a no-brainer, of course, but it’s one that can be difficult to keep on track. These yummy Roasted Chickpeas
are a super quick, super easy and super delicious snack to munch on in those threatening moments between meals. They’re fairly low in fat and calories but super high in fiber, protein and folate.
Here’s how to make them:
Drain and rinse a can of chickpeas. Easy enough.
Then, roll the chickpeas between two towels to dry and remove the skins.
Place chickpeas on a baking sheet, drizzle with olive oil, spice ‘em up and toss to coat. I like using savory spices like salt, pepper, cumin, paprika and garlic, but you can put on a few dashes of whatever spice you love – cardamom, seafood seasoning, creole seasoning, dried herbs, cayenne pepper, chipotle chili powder…the list goes on.
Roast the chickpeas for a half hour or so, stirring occasionally, until they’re nice and golden brown and crispy (they’ll make a bit of a rattling sound on the baking sheet, too).
Remove them from the oven, let them cool just a bit so you don’t burn your face off, and serve. It’s that easy to make a homemade savory snack that will keep the caveman voice happy but won’t kill your diet.Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!