Not a day goes by where I don't think about how great legumes are. Legumes include chickpeas, beans and lentils.
As I've mentioned before chickpeas are great because they pack a lot of energy into a tiny bean, they're a good source of plant-based protein, iron and fibre.
Roasted chickpeas make a killer post-training snack because they’re high in carbs and protein, which will kick-start the recovery process after a tough training session.
P.S. I've also used the roasted chickpeas as part of a full meal! Make sure to pair it with whole grain rice to ensure you're getting all of your essential amino acids.
Enjoy this snack and let me know what you think! Tag me (@compete.nutrition) if you decide to post.
Makes 4-6 servings
Time: 30 minutes
1 19oz can of chickpeas
2 tablespoons olive oil
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1 tsp turmeric
1/2 tsp oregano
1/2-1 tsp salt
1/2 tsp pepper
Preheat oven to 375°F.
Pour chickpeas into a strainer and rinse them thoroughly with tap water. Shake dry. (HINT: If you want them to be super crunchy, pat them dry with a paper towel).
Place chickpeas in a medium-sized bowl and add olive oil.
Spread the chickpeas on a baking tray that has a layer of parchment paper on it. Make sure the chickpeas are spread out in a single layer.
Bake for 15 minutes and remove from the oven.
Return chickpeas to the medium-sized bowl you used before and add spices.
Place chickpeas on the baking tray again and bake for another 15 minutes.
Serve alone as a snack, or with rice.