Rosemary Sea-Salt Roasted Chickpeas are a tasty and nutritious snack. Eat them by the handful or sprinkle on a salad, these chickpeas are plant-based and oil-free!
I'm Elizabeth and I'm a snackaholic.
I sometimes eat "meals" but often I just snack on healthy foods. I'll have carrots with hummus. Or a bowl of roasted broccoli and cauliflower. Most of my "dinners" are salads. For "dessert" I have oatmeal and/or fruit.
I fundamentally believe in eating when I'm hungry. I don't like overloading myself with a huge meal and then feeling awful for hours afterwards.
Somehow our society has decided that three meals a day is normal. But why?
I'm not saying that it's wrong, I'm just challenging the notion that we must eat breakfast, lunch, and dinner every day. Who decided that this is the way that we should eat? Who says that this is optimal?
I don't have the answers. BUT I do think that self-experimentation can give us a clue to what works for our bodies.
Pay attention to classic cues like a grumbling stomach or a feeling of emptiness. Recognize brain fog, moodiness, and junk food cravings. Anything that seems out of the ordinary can give you a clue as to what your body is asking for.
Eat when you're hungry. Don't eat when you're full. Snacking is encouraged.
Especially when you're snacking on Rosemary Sea-Salt Roasted Chickpeas.
Step 1. Start by preheating the oven and lining a baking sheet with aluminum foil.
Step 2. Combine the chickpeas, rosemary, garlic powder, sea salt, and pepper in a medium bowl. Stir to coat the chickpeas.
Step 3. I recommend tasting a chickpea at this stage to test for saltiness. I like my chickpeas particularly salty so I used a teaspoon of salt instead of the 1/2 teaspoon that I call for in the recipe.
Step 4. Once you have your desired seasonings on the chickpeas arrange them on the baking sheet. Bake for 30-40 minutes, stirring halfway through.
Step 5. For chickpeas with a crunchy exterior and soft interior, bake for 30 minutes. For completely crispy chickpeas, bake for 40 minutes. Either way, watch carefully so the chickpeas don't burn.
Step 6. When they have reached your desired texture, remove the chickpeas from the oven, let cool slightly, and enjoy!
Thank you God for healthy, nutritious snacks. Help us fuel our bodies with good foods. Amen.
If you love these chickpeas you should definitely try my Crispy Chickpea Stuffed Sweet Potatoes and my Crispy Chickpea Trail Mix! So good!
For other chickpea-forward recipes head over to some of my favorites:
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Rosemary Sea-Salt Roasted Chickpeas are a tasty and nutritious snack. Eat them by the handful or sprinkle on a salad, these chickpeas are plant-based and oil-free!
*For chickpeas with a crunchy exterior and soft interior, bake for 30 minutes. For completely crispy chickpeas, bake for 40 minutes. Watch carefully so the chickpeas don’t burn.
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