Saturday

Garbanzo Bean Snack


If your household is like mine, someone is always looking for a snack.
I am one who likes "Crunchy" and "Salty" but I can not have the "Salt" I don't remember the last time I picked up one of those grocery store snack bags.  I've been into health since my children were small and I'm so happy to say they, today, are feeding their children in the same healthy way.  My daughter is raising her family as vegans. I'm not that far into it but I have to say "I don't eat meat". Just fresh food and nothing in "Boxes or Cans". I still can not give up my dairy, especially "Cheese" (love the stuff).  I also eat "Fresh Salmon". My Cardio Doc said "I need the Omega 3's".


This "Snack" is not only very "Healthy" but good when your in the mood to "Snack".


Garbanzo beans (also known as chickpeas)  have a delicious nut like taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned.
A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans.

I have been eating these little beans since I was introduced to them while living in Lebanon... as a kid!
Middle Eastern food has always been on my menu since then.. Love the taste and now that I'm an adult I appreciate the "Health Value" of these little beans.


About 6 years ago I was forced to totally change my eating habits.  My heart was sick from a virus and it turned into "Heart Failure".... I had to totally avoid  all "Salt".... This was hard for me since I so love "Salty Snacks".  
I found this recipe and have kept a bag of these little roasted beans on hand, at all times.
Garbanzos are a good source of cholesterol-lowering fiber and you can lower your Heart Attack Risk as well. When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with a whopping 82% reduction in risk! 



 I only use "Dried Chick Peas" or "Garbanzo Beans".  The caned beans have added salt so I avoid them totally.


Soak a bag of Garbanzo Beans in water over night.
I add a squished clove of garlic to the water for flavor.
The next day cook the Beans until tender.. about 25 minutes. "Do not over cook", they will turn to mush!
Drain the Beans and lay them on a clean kitchen towel.. pat dry or let sit on the towel for about a half hour.
Then roll the beans in "Olive Oil" and spices..You can choose the spices that make you happy. I use oregano and grated cheese... then bake in the oven at 350' for about 45 minutes. (For those of you who must, sprinkle a bit of salt on them before you put them in the oven, they are so good!)  I usually just turn the oven off and let them sit in there for another half hour.. "I like them crunchy!"


Once they are finished roasting, remove from the pan into a serving dish, candy dish or ziplock baggie... I keep my "baggie" near the bedside for those midnight munchies. My daughter leaves a bowl on the kitchen counter for her little boys to grab when ever they need a snack.


"Garbanzo Crunchy Snack"
They are fast and "Oh so Healthy"
Enjoy! 


I'm linking up to these fun parties







14 comments:

Granny J said...

Those look delicious. I've saved the recipe.

Rachel Cotterill said...

That sounds really good - I've had shop-bought variants before, but never thought to make them myself. I should give this a try :)

Debbie said...

Well I love the chick peas...my family hates them But you are correct they are so healthy for you. OK well this is not even close to a thrift or garage sale or ebay, etc....score...but because it looks good and is so healthy...I will keep it in for you to share:) Have a great weekend. Debbie

Debbie said...

I'll be trying this.

Jan @ bobbypins boardwalk said...

I will certainly try this recipe. I have been trying to avoid processed snacks, but other than fruits and vegs, that doesn't seem to leave much. These will be very helpful. Much appreciated!

Erin Wallace said...

I love chick peas and this sounds delicious, sort of a variation on crunchy soybeans - I will have to try this!

I'm your newest follower from the Friday Follows. Nice blog! Hope to see you at Dropped Stitches.

Erin Wallace
droppedstitches72.blogspot.com

Erin Wallace said...

I love chick peas and this sounds delicious, sort of a variation on crunchy soybeans - I will have to try this!

I'm your newest follower from the Friday Follows. Nice blog! Hope to see you at Dropped Stitches.

Erin Wallace
droppedstitches72.blogspot.com

Sunny Day said...

I remember when I was going to WW one time that they had a recipe using the canned beans. I know this is a no-no for you, but could you use canned beans, rinse well, dry and substitute for the cooked from dry ones?

Lourie said...

Hmmm...I never even knew you could do that with chick peas! I like them too.

Ali@Honey and Maple Syrup said...

Sounds yummy!

Average Girl said...

That is a FANTASTIC recipe, since I am a lover of chickpeas! btw, my sweet better half is Lebanese and his mother makes the most spectacular middle eastern dishes ever!!!!

Sonya@Beyond the Screen Door said...

Thanks for stopping by and saying Hi! I appreciate you comments!
This looks D-Lish!

Jenny said...

This sounds so good!!!!

I am definitely going to try these and send the recipe to my daughter - I know she will love it!!!

Thanks for sharing this with us!!

Faith said...

I like these little beans..and today I found a bag of the Goya beans...so I am soaking and will make these tomrarrow..thank you for sharing...