Wednesday, March 27, 2013

Crunch on this!

Looking for a new snack to change up the 'ol routine? Earlier this month, I was at the Saskatoon Farmer's Market with a fellow dietitian to celebrate/support Nutrition Month. I realized that I didn't post the recipe yet, but it's still March (so it's still Nutrition Month). We served up roasted chickpeas and had many rookie chickpea eaters who were quite impressed. I know I enjoy experimenting in my kitchen and my guinea pig husband may or may not always be pleased. He tried these and liked them too.

We made ours with chili powder, cumin, and garlic powder, but just like with popcorn, you can change up your herbs and spices and or used roasted garlic, fresh herbs, honey, etc. to create a different flavour. This is a great time to try flavours other than salt as well. There are many recipes out there, but we based ours on Pulse Canada:

Ingredients

1 L (4 cups) cooked chickpeas

2- 540 ml cans (2- 19 fl oz cans) chickpeas, rinsed and drained

45 ml (3 tbsp) canola oil

125 ml (1/2 cup) preferred spices (cajun, curry, garlic...)
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Directions

PREHEAT oven to 400˚F (200˚C).

COMBINE all ingredients in medium bowl and spread onto parchment paper or greased cookie sheet.

BAKE for 30 minutes. Stir.

BAKE another 20 minutes, stirring every 5 minutes. Let cool and enjoy!
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Nutrition Facts

Based on a serving of 1/2 cup

Energy: 256 calories

Protein: 9 g

Fat: 13 g

Saturated Fat: 1 g

Carbohydrates: 29 g (10%)

Fibre: 5 g (20%)

Sodium: 8 mg (0%)

Potassium: 330 mg

Vitamin C: 2 mg (3%)

Folate: 149 mcg (68%)

Calcium: 48 mg (4%)

Iron: 3 mg (17%)

Calories from Fat: 46%

It's great way to get a low sodium source of protein into your day as well being as a source potassium, a good source of fibre, and an excellent source of folate.

How will (or do) you flavour yours?

Happy snacking!

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com