Happy New Year!
‘Tis now the season to eat healthily. It’s January 1, and tomorrow is Monday, January 2, so naturally I should start my annual resolution to eat healthier (mine and everyone else’s) tomorrow. This makes sense, I swear.
In preparation for Week 1 of healthy eating, I made a few healthy snacks to keep me satiated for the next few days at work and at home.
I used one of my favorite foods – Chickpeas – as my central ingredient. I love chickpeas. I eat them raw in salads, stir-fried with zucchini and feta, and I could eat hummus for three meals a day.
For a crunchy, spicy snack, I found a great recipe for Roasted Spiced Chickpeas from one of my new favorite magazines, Whole Living. For my favorite staple, I made a traditional Hummus to eat with Celery and Carrot Sticks.
Twenty minutes of prep for a week’s safety net, which will keep me from reaching for that bag of chips or bar of chocolate, on the first week of a “year of healthy eating…”
Roasted Spiced Chickpeas (From Whole Living)
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground hot paprika
1/2 teaspoon kosher salt
– Preheat oven to 425 degrees.
– Toss chickpeas with oil and spices until evenly coated.
– Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes.
– Let cool completely. Store in an airtight container for up to 2 weeks.
(Makes 2 cups- double or tripple recipe for more!)
1 15.5-ounce can of chickpeas, rinsed and drained
1 garlic cloves, crushed
1/4 cup water
1/8 cup tahini (sesame seed paste)
1 1/2 tablespoons fresh lemon juice
1 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
– Place beans and garlic in a food processor; pulse until chopped.
– Add water and remaining ingredients, and pulse until smooth