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Camp Snack: Crunchy Middle Eastern Spiced Chickpeas


Camp Snack: Crunchy Middle Eastern Spiced Chickpeas

One of our favorite activities is tossing some supplies in a daypack and heading out for a scenic hike. The key to a successful day outside is keeping your energy levels up. We’ve found the best way to accomplish this goal is plenty of good snacks! Our friend and on-the-go snack guru, Anne Assassi cooked up an original treat that’s an excellent quick alternative to the run-of-the-mill energy bars of yesteryear.

Chickpeas are a form of complex carbohydrate that your body can slowly digest, giving you the sustained fuel you need to keep you going. Their high protein and fiber content make chickpeas a bite sized, healthy snack that’ll help curb your appetite and keep you feeling satisfied and full. This recipe is easy to prepare and travels well in a Ziplock bag, making for a versatile and accessible treat that’ll last you a whole day and stay tasty throughout.

Feeling hungry and or inspired? For more healthy and delicious food experiences, visit Anne's website, Diet Assassinista.

 

 


 

Crunchy Middle Eastern Spiced Chickpeas

AT A GLANCE

  • Serving Size: 4 Snack-Sized Portions
  • Prep Time: 5 minutes | Total Time: 15 minutes

INGREDIENTS

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ tsp salt
  • Zest of 1 lemon
  • 1 tbsp thyme, chopped
  • 1.5 tsp sumac

STEPS TO SUCCESS

  • Dry chickpeas with a paper towel. Remove any skins that have started to peel.
  • In a medium skillet, heat olive oil over medium-high heat.
  • Stir in chickpeas and season with ¼ tsp salt and freshly ground black pepper to taste.
  • Spread chickpeas in an even layer and cook, stirring every minute or so for about 10 minutes, until the chickpeas are crispy and browned on all sides. Note: Cook chickpeas in batches if necessary to avoid overcrowding.
  • Reduce heat to medium and add lemon zest and thyme, stirring, for 1 minute, until softened. Stir in sumac and remove from heat.
  • Drain chickpeas on a paper-towel lined plate. Allow to cool completely before packing your crunchy chickpeas into sandwich bags. Or alternatively you eat them right away because they’re that yummy!

 



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