I've drunk gallons of tea and coffee, turned my head at chocolate and only nibbled at granola but I'm still fighting against snacking while writing the book so I made these high-fiber, high-flavor snacks that won't add much to my bottom line. Literally.
Ingredients
2 cans of chickpeas
2 glugs of olive oil
1 tsp cumin
1/2 tsp sea salt
1/2 tsp chili powder
Method
Heat oven to 425* and line a rimmed baking sheet with parchment paper. Mix the ingredients together in a ziploc bag and roll the little suckers out onto the pan to make a single layer. Roast for 40 minutes - shaking them halfway through - or until they reach the desired level of crunchy.
What's your favorite snack?
When I'm good, it's soy bars, nuts and fruit. When I'm bad (and stressed) it's Snickers and Ritz Crackers. Although I like the idea of toasting chick peas. (Hello, procrastination, my old friend.)
ReplyDeleteIf I'm behaving myself... apples.
ReplyDeleteThe rest of the time... chocolate. With peanut butter.