Many of us will be glued to the box this coming Sunday. If you’re like the Missus you’ll be watching all the glitz and glamour of the Academy Awards and if you’re like me, you’ll be watching the golf. Whether you’re flying solo or having an Oscar party, chances are you’ll need a little something to nosh on as the hours go by. Before you reach for the bag o’ chips and dip why not go for the win with this healthier alternative that takes just a little extra effort.
Garbanzo beans, also called chickpeas, are a good source of protein and are a good source of cholesterol-lowering fiber, as are most other beans. Pistachios are one of the lowest calorie, lowest fat, and highest fiber nuts. An ounce of pistachios provides 3 grams of fiber, or twice the fiber of walnuts and about the same as a serving of oatmeal. This means you’re also eating a heart-healthy snack, which is brilliant considering this is American Heart Month. Am I good or what?
I adapted this recipe from one I found long ago from Bon Appetit. Feel free to give it your own spin–that’s what cooking is all about.
Makes 1 1/2 cups
1 15 oz can chickpeas (garbanzo beans), drained & rinsed
1/8 cup canola oil
1/2 tsp coarse sea salt
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/3 lemon, juiced
1/2 cup raw pistachios, shelled
1 tsp fresh thyme leaves
Preheat oven to 400°F/200°C. Also preheat your rimmed baking sheet so it starts toasting the beans as you spread them out. Toss chickpeas with the oil, salt, cumin, pepper spices and lemon juice. Transfer mixture to heated baking sheet. Bake until chickpeas are golden and crisp, stirring occasionally with metal spatula, about 20 mins. (Can be made 4 hours ahead. Keep at room temp.)
Stir pistachios and thyme into chickpea mixture. Bake until everything is crunchy, about another 12 mins. It’s as easy as that.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.