Not only do I think Chickpeas have a fun name (also called garbanzo beans), but these little guys can be made into a crunchy, healthy snack. I am always on the lookout for delicious and creative protein packed snacks. The roasted chickpeas can easily be made while you are doing other things around the house, and I’m always looking for ways to multi-task to get a lot accomplished. The flavor of the lemon essential oil adds a nice zip.
Chickpeas belong to the legume family, and aside from a great protein and fiber source, they carry manganese, a mineral that produces energy. Lemon essential oil also promotes energy so the two together provide a great pick me up snack. They are also heart healthy, due to the folate and magnesium, and help stabilize blood sugar levels. When something this good for you, and super easy to make come together, it is sure to turn up again at our home.
Lemon Parmesan Roasted Chickpeas
2 cups canned Chickpeas, drained
1 Tbls. extra virgin olive oil
1 clove garlic, minced
1 drop lemon essential oil
1/8 cup parmesan cheese, grated
Dash of salt and pepper
Preheat the oven to 375 degrees. Drain the chickpeas and pat dry. Spread onto a baking sheet and bake for 45 minutes, or until crunchy. Combine all other ingredients into a bowl, and toss the roasted chickpeas together as soon as they come out of the oven.
*This recipe is gluten-free and South Beach diet friendly