Tasty Tuesday: Recipe – Chickpea Popcorn

 

 

It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

 

I figured you’re all getting snack-y after getting back into the New Year routine, and might be craving some salt while you relax after barre, watching Netflix on the couch!

I first tried making Chickpea Popcorn after seeing a recipe on Nourished.ca and realized how easily you can tailor them to your liking. When I go for chips, I go for plain and salted…and I did the same with this ‘popcorn’: sea salt and olive oil. Tasty, healthy and full of fibre and antioxidants!

 

Make Your Meal Even Healthier Tip:

 

You can use these crunchy morsels as croutons in your salad! I made a caesar salad for lunch the other day with kale and a vegan dressing, and tossed a few of the chickpeas in. Great gluten-free substitute, and you get the crunch still (and all the nutrient benefits)!

 

Click through for recipe!…

  

january162019_christinemcavoy-0004

 

Make approx. 2 cups

 

INGREDIENTS:

– 1 can of [organic] chickpea
– olive oil
– sea salt
– optional seasoning like: oregano, basil, thyme, paprika, etc.

 

INSTRUCTIONS:

 

Preheat the oven to 450 degrees.

Rinse chickpeas off and place between two clean tea towels. Roll chickpeas around to dry (don’t worry about the skins coming off).
Place in a bowl and drizzle with olive oil, tossing to coat.

Place chickpeas on a baking sheet and spread out.
Sprinkle with sea salt (and/or spices of your choosing) and roll around slightly.

Place in oven and bake for approx 30mins. Checking to see at that point if they are golden/crunchy.

Remove from oven and let cool.

 

january242019_christinemcavoy-0004 

 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

photos and recipe by: Christine McAvoy