CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES
Loaded with folate, iron, and B vitamins, chickpeas and split peas are also high in protein and fiber. Here they combine to make a satisfying mid-afternoon snack; you can also serve either of them as an easy hors d'oeuvre, alongside a bowl of olives.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
- Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
- Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
- CHICKPEA NIBBLES
- (Per 1/4-cup serving)
- Calories: 239
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.9g
- Cholesterol: 0mg
- Carbohydrates: 29.5g
- Protein: 9.5g
- Sodium: 84mg
- Fiber: 5.1g
- CRUNCHY SPLIT PEA BITES
- (Per 1/4-cup serving)
- Calories: 166
- Saturated Fat: .7g
- Unsaturated Fat: 5.4g
- Cholesterol: 0mg
- Carbohydrates: 20g
- Protein: 8.1g
- Sodium: 52mg
- Fiber: 8.4g
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