Sometimes you just need something savoury to crunch away at.
Chips are usually what we all turn to for that crunchy, salty, savoury craving cure. But, chips come with saturated fat, usually too much salt, and sometimes some pretty bad additives. Your body doesn’t thank you after downing a whole bag of chippies.
These little morsels, on the other hand, will cure that craving, and your body will sing hallelujah!
Oil-free, cholesterol-free, nutrient-dense and delicious!
A perfect road tripping snack too. I’ll be making a couple batches of these for my trip to Sin City this week.
Las Vegas Baby! I’ve never been. We aren’t the type to vacation to cities… we usually are the ones planning adventure mountain bike, paddle board or tropical trips. But it’s been raining, there were cheap tickets, and there’s a first time for everything! I’ll let you know about it when I return… Or follow @juliamurrayski on Instagram for updates, and @hookedonplants for the vegan eats I find.
Just a few days of hot weather and good people watching before the winter season. Why not right?
Do you have any Vegas recommendations for me???
OK, back to the crispy snacks.
Chickpeas have been used to treat high blood pressure, lower cholesterol, and pack that easily digestible plant-protein. Adding these or other legumes and beans to your diet with help you live longer with more energy!
Himalayan salt is the most pure salt you can use and is packed with minerals and vitamins (it even trumps sea salt, which also may have trace chemicals depending on the water source). Table salt, on the other hand, is stripped of it’s minerals and vitamins to a substance that is 95% sodium chloride and synthetic chemicals that will lead to high blood pressure, kidney damage, water retention and a whole lot more.
- 2 cups pre-soaked and cooked chickpeas (or 1 large can drained and rinsed)
- Juice of 1/2 lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- 1/2 tsp himalayan salt
- Preheat oven to 400 degrees F
- Pat down chickpeas with paper towel or tea towel until most of their moisture is off.
- Mix chickpeas in a bowl with lemon, spices and salt
- Spread evenly on parchment covered baking pan/cookie sheet
- Roast for 30-45 minutes (until crunchy), taking them out to shake around every 10 minutes.
- Watch close near the end so they don’t burn!
- Eat as a snack, or add them to soups, salads, or stews! (Like the spicy cabbage one below)