This recipe is a great, healthy snack. Chickpeas, or Garbanzo beans, are a fantastic source of protein. Those of you with dairy (whey), or soy allergies, or anyone wanting an alternative to animal based protein may want to consider pea protein. It contains a well balanced profile of all the essential amino acids, particularly; arginine, lysine, and phenylalanine.
Chickpeas can be made into hummus, added to salads, mixed with vegetables or purchased as a protein powder and mixed into smoothies. The two brands I use for shakes are Now Sports or Truenutrition. These mix well and are less gritty than most. Pea protein digests well and leaves you without the ‘bloated‘ feeling that some lactose or gluten based proteins may cause. If you are looking for a fat free, cholesterol free, gluten free or vegan freindly substitute, this may be for you.
For this recipe I used (1) 29 oz can of chickpeas, rinsed, drained and gently patted dry 2Tbs olive oil 1tsp ground cumin 1tsp chili powder 1/2tsp ancho powder (or substitute cayenne) 1/2tsp sea salt
Heat oven to 400F and place rack in the middle. put chickpeas in mixing bowl and gently toss with all remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a cookie sheet and bake until crisp, about 40 minutes, depending on desired crispness. Serve warm or at room temperature.
Experiment with different variations. My next batch will be Ginger/Wasabi. From there I think I’ll try brown sugar and mustard, smoked paprika and chipotle….ah the joys of a large spice variety.
In fitness, Bob