#WellnessWednesday on the blog today with a tasty, crunchy afternoon snack! Today I am showcasing an easy, yet nutrient-rich snack for the 2 o’clock slump. Chickpeas, also known as garbanzo beans, are a member of the legume family and are an excellent source both protein and fiber. Additionally, they are a super source of vitamins A, K and folate. Chickpeas are buttery and smooth and can be eaten whole, or used in dips and spreads.
*Tip – when purchasing canned chickpeas, checking the label can help you to choose the brand with the lowest amount of sodium.
This recipe is super easy and makes for a healthy afternoon snack – I hope you will give it a try – don’t be afraid to change the flavor profile with ranch powders, taco seasonings or other spices!
Those of you who are joining in on the 16 Week Transformation Challenge, this is definitely an approved snack!
1 12 oz can of chick peas, drained and blotted with a paper towel. (I let mine sit for about 30 minutes over paper towels or so to fully drain.)
1 tbsp olive oil
1 tsp garlic salt
1/2 tsp sea salt
1 tsp fresh lemon juice (for use when they’re done roasting)
1 tsp fresh lemon zest
Preheat the oven to 400 while preparing ingredients. Once chickpeas are drained, place in bowl and mix with other ingredients – reserve some of the lemon zest for when they’re done. Bake at 400 for 30-40 minutes, making sure to jiggle the pan to ensure crispiness on all sides. When they’re done, place in bowl and toss with the remaining lemon zest and lemon juice – enjoy!