Chickpea Nibbles And Crunchy Split Pea Bites Recipes

ACTUALLY CRISPY BAKED CHICKPEAS

Steps:

• Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
• Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
• Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
• Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
• Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
• Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
• Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

CHICKPEA NIBBLES

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.
• (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

CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES

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