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If you liked my blog post on The Best Ways to Feed Your Snack Attack While Traveling, you’re going to love the recipe I’m sharing today.
You can take it anywhere, it’s salty and flavorful, and the whole family will be clamoring for more.
You don’t have to tell them that it’s alkaline
and nutritious. It’s a good source of protein and fiber, which makes it a great option while traveling because that’s such a contrast to most of the snacks available for purchase in airports and rest stops, which are mostly processed, simple carbohydrates.
Roasted chickpeas are one of the healthier options I’ve seen at airports lately, but their taste has nothing on these, plus the oils that they cook these in could be very unhealthy trans-fatty acids, something you want to avoid at ALL costs!
We’ve made a batch before a couple of trips lately, and they’re gone by the end of day #1.
Give them a try and let me know what you think in the comments.
Salty Sesame Soy Chickpeas
Serves 2-4
INGREDIENTS
2 cans organic chickpeas (I use Eden Organics)
2 Tbsp. extra virgin olive oil
1 Tbsp. raw sesame seeds
1 tsp. toasted sesame oil
1 tsp. garlic powder
½ tsp. salt (Celtic grey, Himalayan, or Redmond Real Salt)
Note: Add more or less spices to your liking
DIRECTIONS
Preheat oven to 375 degrees. Thoroughly rinse and drain the chickpeas before using.
Spread chickpeas on a baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes. You want them slightly browned and crunchy throughout. I recommend you test one, and if they are still mostly soft on the inside and there’s no crunch, keep baking until you reach your desired crunch.
Safely remove chickpeas from baking. Immediately, while the chickpeas are still hot, toss with olive oil first so chickpeas are completely covered, then add seasonings and toss again.
Serve hot or at room temperature. Store chickpeas in an airtight container - they can last up to about 4 days.
