Dispelling nutrition myths, ranting, and occasionally, raving

The great garbanzo

1 Comment

As much as I love hummus, after having it as my workday snack (with carrot and celery sticks) for the past week I decided that I wanted to try chickpeas in another state next week. I bought a can (if you’re feeling more ambitious, feel free to start with dried chickpeas). Preheat the oven to 350F. Drain and rinse. Place a tea towel or paper towel on a baking sheet. Dump the chickpeas on top then gently press another towel on top to dry. Remove the towels and toss with a teaspoon of olive oil. Place in the oven and roast until crispy (not smooshy!) and deep golden brown, about 40 minutes, stirring or shaking the pan occasionally. Remove from oven, place in a container with an airtight lid and sprinkle with your seasoning of choice (I went with chipotle seasoning), cover and shake, remove cover to cool. Once cooled these will keep for up to a week in an airtight container.

Chickpeas, also known as garbanzo beans are a great inexpensive vegan-friendly source of protein. They’re also a good source of potassium, magnesium, iron, and calcium. They’re great in salads and stir-fries.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

One thought on “The great garbanzo

  1. Pingback: Lentils; lovely legumes | bite my words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s