Crispy Chickpeas!

chickpeas

Here is a super easy snack recipe that you can make anytime. It’s a protein rich snack which will also keep you full and satisfied. I currently have a chickpea obsession and have been adding them to so many dishes. I love them in my green salads as well as my pasta salads.

If you want a yummy snack on the go then these crispy chickpeas are awesome. You can add whever seasonings you like best and play around with the flavours you enjoy best. They can be stored in mason jars which is great for healthy snacking on the go! I even bring these to my childrens swim class. The kids enjoy them which makes me super happy. Let me know what seasoning combinations worked well for you in the comments below. Happy Healthy Snacking!

 

Ingredients:

  • 2 cans of chickpeas
  • 3-4 tbsp. of olive oil
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 tsp.Himalayan salt
  • 1/2 tsp. black  pepper

 

Things you will need:

  • 2 cookie trays
  • Parchment paper
  • Paper towel or a dry dish cloth
  • 2 medium sized bowls

 

Method:

  1. Preheat oven to 400 F
  2. Line your cookie trays with parchment paper and set aside
  3. Open your cans of chickpeas, drain and rinse them
  4. Pat dry the chickpeas well
  5. Transfer chickpeas to a bowl
  6. Add 3-4 tbsp. of olive oil and salt to the chickpeas and toss well
  7. Divide the chickpeas and add them to the cookie trays
  8. Bake for 35 minutes, making sure to give them a mix a few times during the baking process
  9. After removing them from the oven place them into a bowl with all your seasonings and toss well
  10. Transfer to mason jars or containers

 

Note:

  • Baking time may vary so keep an eye on them in the last 10 minutes.
  • As far as seasonings go you can add whatever you prefer or have on hand.
  • You can use less olive oil if you prefer but your chickpeas may not be as crunchy
  • These can store well for a week in your mason jars

Other Seasoning Suggestions:

  • Lemon Pepper seasoning & Himalayan salt
  • Habanero pepper salt & chili powder
  • Cinnamon, cane sugar or coconut sugar and using coconut oil instead of the olive oil

 

chickpea2.png

 

Happy Munching! Enjoy! 🙂

 

 

 

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Teriyaki Tofu with Chickpeas and Veggies

Tofu & Veggies

Are you looking for a fast and easy recipe for lunch or dinner? This is one of my favourite recipes to make! I love it because I can throw in whatever veggies I have on hand and the recipe still turns out great! The trick to this recipe is that you gotta marinate the tofu for a least a couple hours in teriyaki sauce and minced garlic. I just marinate the tofu the night before or you can marinate it before you head out the door in the morning. The tofu will be so flavourful with a great garlic kick to it! YUM!

Here’s my recipe …

Teriyaki Tofu with Chickpeas and Veggies

Ingredients:

* 1 can of chickpeas
* 1 package of sprouted firm tofu, cut into small cubes
* 1 1/2 cups mushrooms, chopped
* 1 1/2 cups broccoli florets
* 2 bell peppers, chopped
* 1 small zucchini, cut up in medallions
* 5 cloves of garlic, minced
* 1/3 cup chopped up onion
* paprika & black pepper (add desired amount)
* 1/3 cup chopped up fresh flat leaf parsley, optional
* 3 TBSP Teriyaki sauce
* 1 TBSP naturally brewed soya sauce, optional
* 1 extra tsp of teriyaki sauce to finish off the dish
* Frying pan or wok
* 1-2 TBSP olive oil

Method:

1. Place your chopped up tofu in a bowl and add teriyaki sauce and garlic. Mix well and throw it into the fridge for at least a couple of hours. If possible give it a mix a couple times.

2. Grab a large frying pan or wok and heat the oil in it. Add the tofu and garlic. Saute for a few minutes until browned.

3. Rince chickpeas very well!

4. Add onion to the tofu and cook until softened. Add broccoli and cook for about 2 minutes or so. Throw in the chopped up bell peppers, zucchini and mushrooms. Cook for a few minutes but be careful not to over cook. Keep your veggies on the crisp side!

5. Add in the chickpeas and season with paprika and black pepper to taste.

6. Add 1 TBSP of soya sauce and 1 tsp of teriyaki sauce and combine. Add in the parsley to the dish and mix well.

7. Transfer the tofu and veggies to a serving dish. Serve on a bed of brown rice.

ENJOY!