crunchy munchies: roasted chickpeas.

  

this chick digs chickpeas.  

 this little discovery has changed my life.  snack foods that fill you up, and are tasty?  yes please!  better still, tossing your leftovers into your lunch or dinner adds a delicious crunch.  

so, follow these three easy steps and you've got chickpeas for: 

                  - snacking on when studying

                  - trail mix

                  - salads

                  - stir fry

in light of my upcoming adventure (t-24 days), I thought I would share my indian version. bhog keejeeae! 

the goodies:

- 1 can chickpeas

- 2 tsp. canola oil

- 1 tsp. cumin

- 1 tsp. garam masala

- 1 tsp. cayenne

- s & p

the fun part:

* preheat the oven to 400 degrees.

#1.) drain and rinse chickpeas, transfer to bowl and add remaining ingredients. shake, shake, shake.  

#2.) spread seasoned 'peas evenly in a single layer on a baking sheet or pan. 

#3.) bake for 30 minutes.  remove from oven, give them another shake, and put them back in the oven at 375 degrees for another 5-15 minutes - until golden brown 

varieties:

mexican fiesta: 

cumin, chipotle puree, dried oregano 

if you're a sweetie: 

cinnamon, nutmeg, sugar/sweetener 

easy-peasy-lemon-squeezy: 

lemon juice, dried oregano, fresh pepper 

asian persuasion: 

sambal olek, soy sauce, ginger 

the possibilities are endless - you be the judge, you know your taste buds better than I do!

what your body will like:

#1.) fiber: we've talked about it before, and I'm sure we’ll be talking about it again… but there's no way around it.  fiber is our friend.  so load up on this fiber-fuel and you’ll be: 

-feeling fuller longer – 1 white chocolate macademia nut cookie instead of 2

-lowering your cholesterol – fat attack. 

-staying regular – how lady like!

#2.) protein: pair these bad boys with your favorite whole grain and you’ve got yourself a complete protein.  remember our fun math equations? legume + grain = protein!