While REB and I are back on our health track, I have to admit I’ve had some cravings for bad, salty treats that I shouldn’t eat. You know, things like chips, chex mix…those kinds of bad things. So instead, I decided to make a snack that’s so easy to make and not terribly bad for you, and full of protein!

I’ve made roasted chickpeas before and last time I made them, I made them spicy with garam masala. This time around I wanted to try a more savory combination. So I thought rosemary and sea salt would be a nice!

Rosemary is a great herb, but it’s extremely bold in my opinion. I never use a lot because it’s so strong. But it has a woodsy smell, looks kind of like the woods – a pine tree or something – and is full of this flavor that I can only define as “savory”. When I think savory, I think of this herb paired with cheese, salt, or on potatoes or fish or something.

It did take some time to cook, but it was totally worth it. They were crunchy on the outside and a touch soft on the inside and it was bursting with delicious flavor.

It would be a perfect snack for Superbowl Sunday, or just pack it up, take it to work and munch on during the mid-afternoon cravings. I know that’s what I’ll be doing! I hope you all enjoy!

Here’s what you need:
•2 15-ounce cans garbanzo beans, drained and rinsed
•2 tablespoons olive oil
•1 teaspoon rosemary leaves, minced
•1 teaspoon salt (plus a pinch sprinkled at the end)

Preheat your oven to 400°F
Start by draining and rinsing the beans under cold water. Place a couple sheets of paper towel on a rimmed baking sheet and pour the beans on it. Then take each end of the paper towel and put them over the beans and roll back and forth to help dry them off. This will also take the skin off some of the beans.
Pour 2 tablespoons of olive oil over the beans. Then I took a teaspoon of the dried rosemary leaves and used my mortal and pestle to help smush it up. Sprinkle that over the beans along with a teaspoon of sea salt.
Use your hands or a spatula and toss the ingredients with the beans so it’s well coated. Arrange them in a single layer on the pan.
Bake for 45 minutes, checking them every 15 minutes to make sure they aren’t burning and to also stir/toss them.
When they come out, sprinkle a pinch of salt on top and enjoy!

Is there a healthy go-to snack you love and can get enough of?

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We made them again!! They turned out even better this time around. And in this batch, I cornered off part of the baking sheet and sprinkled garam masala on them, and they are delicious!! The original post with the recipe can be found here. Enjoy them! They are perfect this time of year :)

Otherwise known as bhel puri mix (bail purry mix). My brother-in-law started calling it Indian Chex Mix because well…it kind of is. It’s basically a hot mixture of Indian deliciousness combined with Rice Krispies, some onion, peanuts and spices. It’s perfect for snacking or putting out for guests to munch on if you’re having a party. It’s a very spicy mixture though, so for you spice loves out there…try this!
Starring:
To be quite honest, I don’t have measurements of anything, because it’s really just how much you want of each ingredient. But to be all official, I’ll try to include the amount you’ll need for each. What I made was enough for 1 person.

•1 cup Rice Krispies. I didn’t have any, but I had some Rice Chex so I used that
• 1 cup Indian mixture – this can be found at any Indian grocery store. This brand is Haldiram – spicy! What’s in the Indian mixture is usually noodles (similar to La Choy noodles), dried peas, corn flakes, cashews, etc.
•2 tablespoons Peanuts (optional) – most of the Indian mixtures have peanuts already in them. If you like more, add more!
•1 tablespoon Onion (approx. 1/4 of a small onion)
•Pinch of Chili Powder
•Pinch of other Indian spices, which are in that silver tin

Let’s talk about that silver tin, shall we?
It’s OK to be jealous. This is my Indian spice tin. It’s where I store all the spices I use in Indian cooking, such as: chili powder, garam masala, cumin, cumin powder, Hing, mustard seeds, turmeric powder, salt, etc. This tin is probably one of my favorite things in my kitchen.

Combine the peanuts, Rice Krispies (or Rice Chex) and Indian mixture into a small tupperware container. This will make it easy to mix it all around.

OK so maybe the amounts of each ingredients I listed up there don’t quite match up. I told you! I just eyeball everything and put int a bowl to mix around, then take what I want to eat at that time.

Mix that container to combine the ingredients and spoon out however much you intend to eat at that time (or pour it all out if you’re serving more than just yourself). Finely chop 1/4 of the onion and add it to your own bowl. I can not stress that enough. Don’t add all the onion to the entire mixture because then you’ll end up with soggy mix! Yuck!

Also add the spices you want. I added salt, chili powder, a tiny bit of turmeric and garam masala to mine.

Then you end up with this:
It’s delicious, slightly salty, SPICY (yum!) and the perfect snack during the afternoon!