Football season is in full-force which means beer, cheese dip, and calories on top of calories. Now I’m not saying I won’t dive head first into the rotel dip when I show up at a tailgate, but having healthier options makes me feel less guilty when I realize I single-handedly finished the entire bowl.
When I heard nuts.com was looking to share healthy tailgating options I was pretty darn excited. I wanted to think outside of the box and somehow that landed me at creating two recipes for roasted chickpeas. Before you exit out of this post like “LOL chickpeas at a tailgate??” hear me out…
This weekend I took my dad to the Titans game for his birthday and all around me I saw hotdogs, pizza, and nachos. Oh and of course beer, beer, and more beer. The most popular “side” however, was a good ole classic bag of peanuts! I add peanuts, almonds and cashews to just about everything so I was totally on board with this peanut/football trend. But what about all the poor souls with peanut allergies? Let’s just take a moment of silence for them because peanut butter is a glimpse of heaven. You think I’m kidding. No, I’m not. These unfortunate souls were my inspiration for both spicy chickpeas and garlic chickpeas! I love having a crunchy, salty snack to munch on mindlessly while I anticipate what is going to happen next in the game. (I’m a nervous eater) I’m also a grazer so roasted chickpeas are a great option for me when I’m not hungry enough for more buffalo wings, or really hungry at all, but still find myself patrolling the table of food. While most tailgate snacks will counteract all the hard work you put in at the gym during the week, these little gems will not!Chickpeas are a great source of protein, fiber, vitamins and minerals. They also contain no saturated fat but are oh so satisfying. So, at your next tailgate I highly recommend placing out a bowl of these flavorful roasted chickpeas alongside your bowl of peanuts or trail mix.
- 1 can chickpeas
- Olive oil cooking spray
- 1/2 tsp garlic salt
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- ¼ tsp fresh cracked pepper
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp garlic salt
- 1/4 tsp sea salt
- Drain and rinse your chickpeas in the sink. Remove any loose skins off of the beans, but don’t worry about taking them all off.
- Evenly spread your beans out on a paper towel and pat them dry. (Some websites say you need to dry them for 30 mins or so, I popped mine right in the oven and they were super crunchy.)
- Preheat oven to 415 F.
- Line a cookie sheet with foil.
- Evenly spread your towel-dried beans on the cookie sheet
- Bake for 40 minutes, stirring them around every 10-15 mins.
- After baking, quickly transfer to a bowl and spray with olive oil cooking spray.
- Toss the chickpeas in the seasonings and coat well.
Did I win you over or do you still think I’m crazy?