Looking for a fun and healthful snack that has wide appeal?
Don't miss today's kitchen hack, which is all about a tasty treat that you can make anytime.
You can make them by drying cooked chickpeas (a.k.a. garbanzo beans) in your oven until they're nutty and crispy. Simply drain and rinse a can of chickpeas in a colander, pat dry with a paper towel, and roast everything on a lightly oiled pan for 1 hour at 325 degrees.
Allow to cool and then serve in an attractive bowl.
There are so many reasons to like them...
- They taste like roasted peanuts.
- You can season them a bunch of different ways: with chili powder, Italian seasoning, grated Parmesan cheese, and even garlic powder.
- They're easy to make and require only 5 minutes of your time.
- They're much lower in calories and less expensive than regular nuts. Consider that a half-cup of roasted chickpea nuts has only 134 calories while a half-cup of peanuts has 419 calories! Plus the chickpea nuts contain 6 grams of fiber.
- Chickpea nuts are only .05 per ounce while peanuts are about .23 an ounce. That is a substantial savings!
- You can keep cans of garbanzo beans in your pantry, ready to come out and make a delicious bowl of nuts on just an hour's notice.
Here is a recipe handout with easy instructions and a list of the benefits of chickpea nuts!
Speaking of nutrition facts, it's time to check out all of the new products to teach the food label...
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.