crispy turmeric chickpeas

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I don't know if you've noticed from the recent hummus recipes (avocado , garlicky red pepper and beet) but I'm feeling major love for the chickpea these days. So, why not roast them?  Everyone loves a crunchy, flavorful snack. However, most store bought versions are made in a laboratory and contain a long list of harmful ingredients. Not these guys.  

There is some absolutely yummy seasoning on these chickpeas that give it a nice kick- the pink Himalayan salt, ground mustard seeds and nutritional yeast but the real star of this dish is the turmeric.

I am so obsessed with this spice... And yes, obsessed. This is not a hyperbole. I take a turmeric supplement in the AM, put it in my smoothies and sprinkle it on all of my veggies before roasting them. I'm kind of nuts about it because of it reduces inflammation in the bod. I eat a very healthy diet but I self diagnosed myself as having an overload of inflammation from environmental factors, pesticides on fruits and vegetables and eating poorly in the past. Now that I have been adding this spice into my diet, I have noticed less redness, acne and soreness in my joints. 
In addition to its anti-inflammatory properties, turmeric contains large amounts of antioxidants, improves brain function, decreases the risk of neurological disease, elevates mood and can even slow or completely halt the growth of cancer cells.

So pop a few of these babies into your mouth and enjoy the abundance of health benefits while also getting your salty snack fix.
 

I N G R E D I E N T S

2 cans of chickpeas
1 tablespoon of extra virgin olive oil
3/4 teaspoon of turmeric
1/4 teaspoon of ground mustard
1 teaspoon of nutritional yeast
1/2 teaspoon of Pink Himalayan Salt


R E C I P E

Preheat the oven to 400°F

Rinse and drain the chickpeas in a strainer then let them sit for a moment to let the excess water drain. Lay out a clean paper towel on the counter. Pick out the chickpeas from the strainer one by one and pop off the skins and spread them out evenly on the towel. Once all the skins have been removed, take another paper towel and blot the excess water off of the peas. Let them sit for another 20 minutes to air out. The more dry they are, the crispier they will be after roasting. 

In a bowl, toss together the dry chickpeas, olive oil and 1/4 teaspoon of salt.

Spread the chickpeas out evenly on a baking sheet and let roast for 40 minutes, shaking the tray every 10 minutes to ensure they are roasting evenly. 

While the chickpeas are roasting, stir together the turmeric, ground mustard, nutritional yeast and the remaining salt into a small bowl. 

When the chickpeas have finished roasting and are still warm, pour them back into the bowl and mix in the spices. Stir with a spoon (your hands will turn bright yellow from the turmeric) until all peas are covered. 

Once cooled, store in an airtight container.

Enjoy as a snack on their own or on top of a salad. 

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