It’s always exciting to have a guest blogger stop by and today is no exception. What a thrill to have Erin from Recimplicity stop by to share one of her simple, healthy bean dishes for us on Eat Beans Day. Back in April, I was working on my search for the perfect brownie (of which I am still working on) and I posted about these Flourless Brownies. They weren’t bad, in fact they were quite good … just weren’t amazing. Erin commented on the post and turned me on to some major bean recipes at Chocolate Covered Katie that she said were great. I tried the White Bean Blondies and the Deep Dish Chocolate Chip Cookie and they were super-amazing! I guess you could say that Erin and I bonded over beans so how appropriate that she’s guest posting on bean day. Love you, Erin!
Hi all, I am Erin and I write over at Recimplicity, a healthy living blog.
A couple of weeks ago, I noticed that July 3rd was National Bean Day, and immediately asked C.J. if I could guest post a recipe for the holiday. She was kind enough to let me share one of my favorite snacks with you all: Chili Lime Roasted Chickpeas (also called garbanzo beans).
These roasted chickpeas are a great snack when you are craving something salty, but don’t want to indulge in fatty treats like potato chips. The chili lime flavor is a great accompaniment with fresh tacos or any other Southwestern foods. I know some of you all are doubting that roasted beans could ever replace potato chips or your other favorite snack. But I urge you to give these babies a try!
My mom, a huge lover of salty snacks, hates when my recipes “taste healthy.” A couple weeks ago, I tested out the recipe for the first time while she was at home. While the beans were in the oven, she made it known that she did not have high expectations for these roasted beans. However, after tasting her first bean she was so surprised with how much she liked these crunchy things! They are seriously addicting, salty, and spicy-everything snacks should be.
16 oz. Canned Chickpeas
1 Tbsp Olive Oil
2 Tbsp Lime Juice
2 tsp Chili Powder
2 tsp Salt
Combine the oil, lime juice, chili powder, and salt. Mix until combined and pour over chickpeas. Toss the chickpeas in the seasonings and let sit for an hour or two. After letting the chickpeas soak up some of the flavorings, preheat the oven to 350. Spoon the chickpeas on a cookie sheet (or two) and spread out. Bake for 40-45 minutes. Shake the pan every ten minutes or so for more even cooking. Store in an airtight container for up to a week.
Erin – Recimplicity