While there is nothing I can do to make this snack look pretty, please believe me when I say that looks are very, very deceiving. I’m always looking for new snacking ideas. I really love snacks. Quick confession time: I eat at night. Everything I read tells me I shouldn’t snack in the evening. Apparently it can cause you to gain weight and can disrupt your sleep. Even knowing these facts, I still snack at night. First of all, I eat dinner around 5:30 and go to bed between 10 and 11. That’s 5 whole hours! And then I have to sleep for 8 hours, get up and make breakfast. We’re talking over 13 hours without food if I don’t snack at night . I just can’t do that. My number one favorite snack at night used to be cereal. I cannot tell you how many bowls of cereal I’ve consumed in the evening in my lifetime. Now, our house hasn’t seen a box of cereal in months (well, except one box of Crisped Rice cereal that happens to be in the pantry right now for a certain recipe I’m going to try. It’s the holidays, after all). So I have to get creative sometimes to create real food snacks that satisfy my need for a little somethin’ between meals. I was flipping through Woman’s Day magazine and saw a recipe for crispy chickpeas in their “foods to give as gifts” and was inspired to create a new snack food. I couldn’t imagine giving away such an ugly food as a gift, but was super happy to have a tasty new snack to keep all for myself.
Parmesan Roasted Chickpeas
Inspired by Woman’s Day magazine
2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
juice from 1/2 a lemon (~ 1 1/2 tablespoons)
1 tablespoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated parmesan
After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry. Allow to dry about 15 minutes. Preheat your oven to 400 degrees. In a medium bowl, mix together olive oil, lemon juice, oregano, rosemary, garlic powder, salt, pepper, and parmesan until everything is well mixed. Add the chickpeas and gently stir to coat. You will probably have a few loose skins, just pick them off and discard.
Spread the chickpeas on a baking sheet. Make sure they aren’t too crowded; you don’t want any to overlap. Roast in the preheated oven until the chickpeas and dry and crisp, about 50-60 minutes. A few times during the roasting, open the oven and mix the ‘peas up a bit. The key is to roast them long enough so they get crispy, but not so long that they burn. Watch them closely once you hit the 50 minute mark so you can find your magic minute and have a nice, crispy, but not burnt result!
Meghan is going through one of her pickiest stages ever. It’s getting very frustrating, but I’m trying to remain calm and just waiting for it to pass. Please, please let it pass. Somehow, though, I got her to taste these. At first I asked her if she wanted to try a chip. I have no idea why I called them chips. I guess because they are crispy and I know she likes crispy chips, so I wanted her to equate it with something she likes. She enthusiastically said “Yes!”, but when I handed her one of the chickpeas she threw it on the floor and said, “No! Different kind!” Seriously, no one told me that two-year-old girls could be such drama queens. I told her she didn’t have to try if she didn’t want to, but she didn’t have to throw it on the floor, either. Then I threw it away. And she cried. “Noooooo!” Huh? You throw it on the floor but you don’t want me to throw it away? Yikes. It turns out, she did want to try it, she just didn’t realize it at first. So she tried it. And then she asked for another. And another. You get the picture. She liked them. And I like them, too. In fact, I’m eating some right now. And it’s 10:12 at night.
What about you? Do you like to snack at night, too?