Thursday, March 15, 2018

Crispy Parmesan Chickpeas

As a part of my 2018 goals, I've been trying to find healthy snacks to eat at times of hunger. Rather than keeping chips and cookies in the house, my go to snacks have been whole, unprocessed foods. Marathon training requires me to fuel my body with nutrients and vitamins, and snacks from the center aisle of the grocery store just don't cut it.

Recently I tried these crispy chickpeas and found them even more satisfying than any bag of potato chips! They are prepared quickly on the stove top and topped with parmesan, oregano and lemon rind. The combination of salt and citrus was surprisingly good and complemented the natural flavors of the chickpeas perfectly.


The next time you are feeling those late night hunger pains, don't reach for a crinkly bag of chips or a tube of cookies. Keep a can of chickpeas in your pantry and you'll always have a healthy and tasty treat at the ready!



jife

One Year Ago: Cookie Dough Egg Truffles
Two Years Ago: Salted Toffee with Toasted Almonds
Three Years Ago: Raspberry & Cheesecake Mousse Entremet
Four Years Ago: Portuguese Bread
Five Years Ago: Chicken Florentine Pasta
Six Years Ago: Peach Macarons
Seven Years Ago: Chocolate Buttercream Truffles



Crispy Parmesan Chickpeas
from Cooking Light

1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon grated lemon rind
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat olive oil a large skillet over medium-high heat. Add chickpeas and toss to coat in oil. Cook for 17-19 minutes, or until golden brown, stirring occasionally.

Transfer chickpeas to a bowl and add remaining ingredients. Toss to coat chickpeas in seasoning. Enjoy immediately.

Allow leftovers to cool completely on a parchment-lined sheet pan. Store in an air-tight container.
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