Chickpea Nibbles And Crunchy Split Pea Bites Recipes

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SIMPLE ROASTED CHICKPEA SNACK



Simple Roasted Chickpea Snack image

This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.

Provided by cheldi

Categories     Appetizers and Snacks     Beans and Peas

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g

CRISPY CHICKPEA SNACK



Crispy Chickpea Snack image

Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried herb or spice (we used garam masala).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h35m

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 (15-ounce) can chickpeas
3 tablespoons extra-virgin olive oil
1/2 teaspoon garam masala
Kosher salt and freshly ground pepper

Steps:

  • Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
  • Preheat oven to 400 degrees.
  • Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.

SPICY CHICKPEA NIBBLES



Spicy Chickpea Nibbles image

Crunchy, low fat and packed with protein. This appy can be made up to 3 days ahead of time and stored in an airtight container. Experiment with other seasonings, such as curry powder, smoked paprika or cajun spice blends.

Provided by Abby Girl

Categories     Beans

Time 1h15m

Yield 2 cups

Number Of Ingredients 6

9 ounces chickpeas, drained and rinsed
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon olive oil

Steps:

  • Preheat oven to 400.
  • Line a large rimmed baking sheet with greased foil. Spread chickpeas on a large plate and blot dry with paper towels.
  • In a large bowl, combine paprika, garlic powder, salt, cayenne and oil. Add chickpeas and toss to coat.
  • Spread chickpeas in a single layer on prepared sheet. Bake for about 40 minutes, shaking the pan 2 or 3 times until chickpeas are golden brown and starting to crisp,.
  • Turn oven off and leave chickpeas in the oven for 10 - 20 minutes to crisp. (at this point, you really want to watch as they can burn quite easily) Remove from oven and let cool slightly on baking sheet.

Nutrition Facts : Calories 218, Fat 8.4, SaturatedFat 1.1, Sodium 964.3, Carbohydrate 30.2, Fiber 6.2, Sugar 0.2, Protein 6.6

CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY



Crunchy Chili Chickpeas Recipe by Tasty image

Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt

Provided by Isabel Castillo

Categories     Snacks

Yield 4 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
15 oz chickpeas, 1 can
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
  • Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
  • Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
  • Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
  • Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
  • Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams

CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES



Chickpea Nibbles and Crunchy Split Pea Bites image

Loaded with folate, iron, and B vitamins, chickpeas and split peas are also high in protein and fiber. Here they combine to make a satisfying mid-afternoon snack; you can also serve either of them as an easy hors d'oeuvre, alongside a bowl of olives.

Number Of Ingredients 11

1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
Coarse salt
1 teaspoon chili powder
(makes 1 cup)
1 cup dried green or yellow split peas
3 cups water
4 teaspoons sesame oil
4 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt
(makes 1 1/2 cups)

Steps:

  • Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
  • Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
  • Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
  • CHICKPEA NIBBLES
  • (Per 1/4-cup serving)
  • Calories: 239
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 7.9g
  • Cholesterol: 0mg
  • Carbohydrates: 29.5g
  • Protein: 9.5g
  • Sodium: 84mg
  • Fiber: 5.1g
  • CRUNCHY SPLIT PEA BITES
  • (Per 1/4-cup serving)
  • Calories: 166
  • Saturated Fat: .7g
  • Unsaturated Fat: 5.4g
  • Cholesterol: 0mg
  • Carbohydrates: 20g
  • Protein: 8.1g
  • Sodium: 52mg
  • Fiber: 8.4g

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