Hope ya’ll are enjoying your weekend! It’s been a busy Sunday here at the Bentley House… we ran a few miles this morning down to a lakeside park (and when I say “we”, I mean my husband and I switching turns pushing our 35+ pound child in his stroller.
We often venture down to this place because it’s just enough distance to break a good sweat (hello North Carolina humidity), and we get to take a small break to visit the fishes & turtles… and pick up sticks along the pathway.
Since Dylan (our 2 year old son) was such a trooper during the AM run, we decided to take him for a post-workout swim. If any of you out there have ever visited the pool with a toddler… you know that is definitely a workout on its own. 😉
With a full afternoon ahead (right now it’s nap time and I’m enjoying every moment of it), I want to make sure we have a dinner jam-packed with protein, vegetables and healthy fats. I try to make family-friendly meals as much as possible, which is hard with a toddler… but it can be done! Last week I served this epic Zoodle-based Salad I made with my spiralizer. It was a huge hit and I’m so excited to share it with you (and eat it again tonight for dinner)!
I’m positive that these Roasted Chickpeas had everything to do with it, mainly because Dylan kept popping them in his mouth one right after the other.
This addictive, crispy-crunchy snack is dangerously delicious. Try adding them to your next Salad instead of Croutons. You’ll get all the crunch you’re craving, plus they’re filled with vitamins & fiber.
- 2 (8oz) cans Chickpeas
- 3 tbsp. Olive Oil
- 1 tsp. Salt
- 2 tsp. Jess' Spice Mix (or use whatever spices you prefer)
- 1 tsp. Sweet Paprika
- 1 tsp. Cumin
- 1 tsp. Curry Powder
- Dash of Cayenne (add +/- to your heat preference)
- Quick shake of Garlic Powder (about 1 tsp.)
- Preheat oven to 400F.
- Pour 2 cans of Chickpeas in a strainer and rinse with cold, running water.
- IMPORTANT: Dry the chickpeas. This allows them to become crisp in the oven and not soggy. Simply drain the chickpeas in the strainer and then pour onto a clean dish towel (or a stack of paper towels). Pat dry and discard any skins that come off while drying.
- In a large mixing bowl, mix the Chickpeas with Olive Oil & Salt.
- Spread evenly onto a baking sheet and roast for 25-40 minutes (depending on how crunchy you prefer), making sure to stir the Chickpeas every 10 minutes or so.
- Assemble Spice Mix during baking time - simply add all ingredients to a small dish and mix together. Set aside.
- Once finished cooking, toss Chickpeas in a large mixing bowl with 2 tsp. Spice Mix.
- Serve immediately. If you have leftovers, store in an airtight container after they have fully cooled for up to 3 days.
NOTES ON ROASTED CHICKPEAS:
- Roasted chickpeas will not stay crispy if you store them in an airtight container when they are still warm. They will end up steaming a bit and turn soggy. Make sure to give them time to fully cool before storing for later use.
- Please remember, only feed roasted chickpeas & nuts to established eaters. I do not recommend this recipe for children under 2 years old.
Suggested Dinner Recipe for a family of 2 & 1/2:
This veggie-packed salad is simply beautiful and delicious. It would also go well with grilled steak or shrimp as well!
- 3 Zucchini, spiralized
- 2 Grilled Chicken Breasts, seasoned with remaining Spice Mix
- 1/2 cup Green Onions, chopped
- 1/2 cup Roasted Corn Kernals
- 1 cup Cilantro Leaves
- 3/4 cup Shredded Carrots
- 1 cup Roasted Chick Peas
- 1 Avocado, prepped & cut to your liking
- 1 Lime, cut into wedges
- Sriracha or favorite Hot Sauce (optional garnish)
- Prep all vegetables and grill Chicken prior to assembling salad.
- Add everything (except for the Limes & Sriracha) to a large serving bowl and mix together. Squeeze Lime Juice over all ingredients and serve immediately with desired hot sauce.
For Pretty Presentation: In a large serving bowl, use spiralized Zucchini as your bottom layer. Then layer remaining ingredients on top in groups. Mix before serving.
OTHER RECIPES YOU MIGHT ENJOY:
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