This is my go-to recipe when I am in a pinch for something healthy and nutritious for lunch. My family eats chickpeas like crazy in the form of hummus, so this was a natural accompaniment to my recipe journal. One of my favorite websites is WHfoods.com. According to this website, and other research I have performed, those who ate chickpeas as a healthy snack were less likely to grab junkfood snacks on a daily basis. You can make a batch of these over the weekend and have them ready to grab all week long. They are high in fiber and protein which will keep you full longer. I posted about these on facebook a while ago and got many responses, so here is the very simple, very quick way to make them…
*Note: You will see Herbamare used in most of my savory recipes. It is a sea salt, vegetable and herb mix. You can purchase it at most health food stores, but sea salt will also work fine.
1 15oz can organic chickpeas
1 medium clove fresh garlic
1/2 tsp italian seasoning
2 TBSP extra virgin olive oil
aproximately 1 tsp grated pecorino cheese(or grate to your liking) – pecorino is a hard sheep’s milk cheese
*herbamare and pepper to taste
Preheat oven to 350. Rinse and drain chickpeas. Line the chickpeas on papertowels and let them dry completely, about 15-20 minutes. Combine all ingredients into a bowl and toss well ensuring each bean is coated. Bake for approximately 25 minutes or until golden and crunchy. Eat them with your fingers, on salads or as a side dish.