Thursday, May 10, 2012

A Yummy, Salty, Crunchy...and Healthy! Snack

I've been making these Garlic Parmesan Roasted Chickpeas from Sugar-Free Mom for a few months now.  They are such a yummy, crunchy snack, and they're a cinch to whip up.  No preservatives or artificial ingredients here, and they satisfy your salty snack cravings {well, they satisfy mine anyway!}.  Last night I was flipping through a magazine that listed some Dr. Oz health tips ~ and his tip for a healthy snack?  Roasted chickpeas!  If it's good enough for Dr. Oz, it must be good enough for all of us, so I knew I had to pass along this recipe.

You might have to play around a bit with the cooking time of the chickpeas ~ 60 minutes was just a tad too long in my oven, but 45 and 50 minutes left the beans without enough "crunch".  {Tasty nonetheless, though}.  I'm thinking 55 minutes next time will be just perfect.

There's little danger of these yummies hanging out on your shelf for too long {they're addictive!}, but if you don't gobble them all in a day or two, they will get a bit softer over time.

The roasted chickpeas I'm nibbling on as I type this!

Garlic Parmesan Roasted Chickpeas
2      cans {15.5 oz each} garbanzo beans, rinsed and drained
1/2   cup grated Parmesan cheese
1      tsp minced garlic {or more, to taste}
1      Tbsp extra virgin olive oil
1/2   tsp salt
        pepper, to taste

Drain the beans and rinse them well.  Lay them on paper towels to dry for about 30 minutes.

Preheat oven to 400 degrees F.  In a bowl, mix together oil, garlic, salt and cheese until crumbly and oil is absorbed.  Add beans to bowl and toss to coat with mixture.

Lay beans on a baking sheet and bake for 45-60 minutes {until golden and crispy}.


For nutritional information or to see Sugar-Free Mom's original post, click here.


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