You’re probably getting enough protein, but I’ve found that snacks are a great way to up the protein factor in between meals.Whether it’s recipes like the one I’m sharing today, nut butters with fruit, or a protein shake, snack time is STRENGTH time!
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Today’s protein-packed snack recipe is roasted chickpeas seasoned with chipotle and lime. It makes such an easy and flavorful grab-and-go snack, with lots of fiber in addition to the protein.
You can make this recipe even more nutritious by sprouting the garbanzo beans before starting the recipe. Sprouting is an easy technique you can do with any bean by soaking them overnight in plenty of filtered water. In the morning, strain the beans and rinse, then let sit in the strainer for 10 to 12 hours minimum before using. You may find that they swell to almost twice their original size!
We like to sprout these and then once roasted, we send them in our kids’ lunch boxes, eat them as snacks ourselves, and keep them in the fridge for a few days in case hunger strikes. These little beans are super satisfying!
ROASTED CHICKPEAS WITH CHIPOTLE & LIME
Ingredients [Serves 4]
1 15 oz. can organic chickpeas, drained and washed well (I prefer Eden Organics)
1-2 limes, freshly squeezed
1 tbsp. coconut oil, warmed
1 tsp. chipotle powder
1 tsp. garlic powder
1/2 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Preheat oven to 350° F. Drain and rinse the can of chickpeas well, and place in a mixing bowl. Drizzle the coconut oil over the top of the chickpeas and stir them until they are all coated. Sprinkle the chipotle powder, garlic powder, and sea salt, and then stir again so they are covered well with seasoning to your liking. Once thoroughly mixed, place chickpeas on a baking sheet.
Bake at 350° F for 1 hour. 30 minutes into baking, take them out and stir them around and return back to the oven for the remaining 30 minutes. Squeeze the lime juice over the baked chickpeas and serve.
GET OFF YOUR ACID!