Chickpea Nibbles And Crunchy Split Pea Bites Recipes

COCONUT AND CRISPY CHICKPEA TRAIL MIX

Steps:

• Preheat oven to 400°F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.
• Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
• Do Ahead
• Trail mix can be made 5 days ahead. Store airtight at room temperature.

CRUNCHY CHICKPEAS

Steps:

• Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.

CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES

Steps:

• Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
• Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
• Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
• CHICKPEA NIBBLES
• (Per 1/4-cup serving)
• Calories: 239
• Saturated Fat: 1.3g
• Unsaturated Fat: 7.9g
• Cholesterol: 0mg
• Carbohydrates: 29.5g
• Protein: 9.5g
• Sodium: 84mg
• Fiber: 5.1g
• CRUNCHY SPLIT PEA BITES
• (Per 1/4-cup serving)
• Calories: 166
• Saturated Fat: .7g
• Unsaturated Fat: 5.4g
• Cholesterol: 0mg
• Carbohydrates: 20g
• Protein: 8.1g
• Sodium: 52mg
• Fiber: 8.4g