Lately I’ve been hungry for more veggie protein options, so I’ve been gravitating toward eating more beans. To be honest, I haven’t always been a big bean fan, but with a new exciting “turn of events” in my life, everything has been a bit out of whack. In a few weeks I’ll be officially ready to share my news, so you’re gonna have to wait for that.
Chickpeas, AKA garbanzo beans, are part of the legume family. They’re touted for their high levels of insoluble fiber, so naturally they’re an amazingly cleanse-friendly food. In just 1 cup of chickpeas you’ll get over 15 grams of protein, so they’re a fantastic veggie-based protein source.
Chickpeas boast a wide array of phytonutrients both in the seed coat and inner bean. My favorite inflammation fighting phytonutrient, quercetin, is plentiful in this little bean, which makes it a healthy food to be eating during the springtime allergy season.
Chickpeas are extremely versatile. You can flavor them with a variety of spices, add them to soups, salads, and salad dressings. You can even eat them by the handful for a healthy and filling snack.
Not only will this recipe delight your taste buds, but it will also help to satisfy your cravings for junk food and sweets. In a recent study, people who ate chickpeas were shown to eat fewer processed foods. Equally exciting, participants who ate garbanzo beans for just 1 week were able to control their blood sugar and insulin levels.
If you’ve ever thought that chickpeas were boring and ordinary, I hope you’ll think twice when you look at the health benefits. Who can deny the mighty chickpea?
I hope you enjoy this simple, delicious, snackable chickpea recipe! Are you inspired to eat more chickpeas? Please share with us in the comments section below.
Roasted Curry Chickpeas
Yield: 3 cups
- 3 cups cooked or canned chickpeas
- 2 TB olive oil
- 1 tsp ground curry
- 1/2-1 tsp cayenne pepper
- 1/2 tsp sea salt
Preheat the oven to 400°F. Line a baking pan with parchment paper. In a large bowl, combine chickpeas, olive oil, curry, cayenne pepper and sea salt. Coat evenly. Spread chickpeas in an even layer on baking sheet and bake for 35-40 minutes, until crisp. Enjoy!