Fight off your unhealthy snack cravings with these delicious, easy to make Crispy Asian Chickpeas. Your potato chip addiction will be a thing of the past!

Healthy Snacking with Crispy Asian Chickpeas

The new year is here, and we all have made plans and goals to put our health first! But what do you do when you need a snack? I find often snacking is what brings me down. I give in to little “snacks” here and there and before you know it I have slid back into old habits. Don’t get me wrong. I think fruits and veggies make a great snack. But sometimes you just want something a little salty and a little crispy…I’m thinking about you potato chip! This is where the amazing chickpea comes into play. And with a little planning, you can have these crispy Asian chickpeas ready to go when your cravings hit!

Healthy Snacking On A New Level

Oh, chickpeas, how I love you. The love affair is real people! As one of the most versatile legumes, you will find chickpeas all over my kitchen. If you aren’t sure if you have eaten one before, think HUMMUS. That’s the main ingredient. But these fabulous little jewels will take on almost any flavor you throw at them. I love to use them in salads, bowls, stir-fry, and Italian dishes.

And don’t forget the health factors! Chickpeas boast incredible digestive properties with their high amounts of fiber. And not just any fiber but the good insoluble fiber that can be metabolized by bacteria in the colon to produce relatively large quantities of short chain fatty acids. You will also find large amounts of manganese, folate, potassium, protein, and iron in chickpeas. Which not only helps keep your body healthy, restores collagen, and regulate your blood sugar but it is also perfect when you want to leave animal meat off your plate!

Crispy Asian Chickpeas

Like I said earlier, chickpeas will take any flavor profile you throw at them. I LOVE these crispy Asian chickpeas mainly because I adore Asian flavors. But I have also made Italian chickpeas, salt and vinegar chickpeas, lemon pepper chickpeas, and cinnamon chickpeas. The possibilities are endless! Explore your favorite flavor profiles until you find what works for you.

After roasting, I like to keep my chickpeas in a mason jar on the shelf. They will last for about a week if I don’t eat them all first. You can keep them in the fridge if you prefer, however, they will get a little soggy. Just be warned…you may be prone to eat them all in one sitting. I know I was!

Healthy Snacking with Crispy Asian Chickpeas

Fight off your unhealthy snack cravings with these delicious, easy to make Crispy Asian Chickpeas. Your potato chip addiction will be a thing of the past!

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 31 oz. Cooked Chickpeas/Garbanzo Beans
  • 2 T Braggs Liquid Aminos
  • 1 T Toasted Sesame Oil
  • 1 t Sea Salt
  • 1/2 t Organic Garlic Powder
  • 1/2 t Organic Ginger Powder
  • 1 t Sesame Seeds (garnish)

Instructions

  1. Pre-heat oven to 400 degrees
  2. Rinse and dry the chickpeas then add them to a mixing bowl.
  3. Add the aminos, sesame oil, salt, garlic, and ginger. Mix well to combine.
  4. Line a baking sheet with parchment paper or a silicone sleeve. Spread the chickpeas on to the baking sheet and roast for 20-30 minutes turning once mid-way.
  5. Garnish with sesame seeds after baking and enjoy!
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Let’s Chat: I hope you enjoy this healthy snack alternative! If you try them, be sure to let me know what you think in the comments. If you are looking for more ways to stay healthy this new year, check out my 5 Foods You Should Eat Everyday and My Morning Routine ideas for a fresh start!

Much Love,

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