Try a new healthy snack!
It’s recommended to have a balanced diet and to include legumes regularly. Legumes are beans, peas, and lentils. I love this easy snack and make it often. One servings counts as 1 protein (plant-based of course) and 1 carbohydrate.
Baked Chick Peas
Take a can of low sodium chick peas. Open can and drain-rinse drain-rinse several times to reduce the sodium content even further.
Put beans in a container that has a lid.
Drizzle a little extra virgin olive oil over the beans.
Season with your favorite salt-free seasoning. I like fresh cracked black pepper.
Put on lid and shake! Super easy 🙂
Put coated chick peas on a baking sheet. Evenly distribute so they are all flat.
Bake in the oven about 375degrees. Here is where time may vary. I prefer my chick peas lightly cooked until a richer brown color is achieved. If you cook them to them to this level, it’s recommended to store your remaining chick-pea snacks in the fridge. Here they will be safer against food-bourne illness. Always practice food safety and cook to the proper temperature or store appropriately. When in doubt, throw it out!
You can also choose to bake your beans until they are very very crispy and hard. Like the consistency of a dried wasabi pea. Here all the water in the bean is completely baked out! Most people I know like their snacks cooked to this degree because of the crunchy texture!
Bake to desired consistency and store the extra appropriately.
They are healthy, delicious, and super easy!
Makes about 3.5 servings per can.