Italian Roasted Chickpeas, a fast and easy crunchy snack. Healthy and delicious.
Welcome to the third event of Make it Happen Blog Hop! Five bloggers, including myself , have formed an alliance to challenge ourselves in different capacities over the next 12 months.
Our first challenge required us to do something with Food. In the second challenge, we took on the World of Books. Our third challenge was Photography. Now this Fourth challenge, Let’s get Physical, has challenged us to do just that, get up and do something.
Let me tell you, it couldn’t have come a better time. With the horrendous heat of the summer here in Italy, I basically did nothing.
I walked slower, I moved slower, ok, maybe I didn’t eat slower but everything else I did slower, just so I would sweat as little as possible.
But for the past month since the temperature has become bearable I have started walking in the mornings again, and I even started doing a couple of my favourite on-line video work outs.
The only thing that I have a hard time with is my afternoon snack. You read all the time about how good nuts are for you, almonds, pistachios, walnuts.
But unfortunately for me I prefer the high fat content nuts, yeah you got it, peanuts and cashews, the other nuts not so much unless they are covered in chocolate and I mean covered.
So last summer when I was in Toronto my sister was always eating her roasted Edamame. I thought they were ok, but I didn’t think they could become a favourite snack for me.
She told me to try roasting chickpeas, so I did and I have to tell you these are amazing. At first I wasn’t convinced and then after a few I began to really appreciate the crunchiness and that delicious roasted taste of all the Italian spices, and believe me it didn’t hurt to add some freshly grated Parmesan cheese either.
So when you are looking for a yummy, good-for-you-snack, these Italian Roasted Chickpeas might just become a favourite for you too. Enjoy!
- 1 cup dried chickpeas soak in a large bowl covered with water overnight, drain and towel drive = 2 cups fresh divided
- RECIPE 1
- 3/4 tablespoon olive oil
- 1 tablespoons freshly grated Parmesan cheese
- 1 clove garlic minced
- salt and pepper to taste
- RECIPE 2
- 3/4 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- dash or two hot pepper flakes
Pre-heat oven to 400°
In a medium bowl toss well 1 cup chickpeas (towel dried) with olive oil, Parmesan cheese, minced garlic, salt and pepper. Place on a cookie sheet and bake for approximately 35-40 minutes, stir at the halfway point. Turn off oven and let sit 5-10 minutes. Remove from oven place in bowl, let cool and serve.
In a medium bowl toss well 1 cup chickpeas (towel dried) with olive oil, Italian seasoning, and hot pepper flakes. Place on cookie sheet and bake for approximately 35-40 minutes, stir at the halfway point. Turn off oven and let sit 5-10 minutes. Remove from oven place in bowl, let cool and serve.
This post is part of the “Make It Happen” blog series. Every month, myself and some other bloggers challenge ourselves to try something we have never done before and Make It Happen! We are excited to be on this journey together so please check out their posts below!