I like snacks. They are like fun little presents between meals. Something to brighten up the afternoon doldrums. A mini vacation for both my taste buds and my tummy. But let’s face it – a lot of snacks, at least the favorites like chips or ice cream or candy bars – aren’t that nutritionally sound. And what fun is a vacation if it’s wrought with guilt? So I’m always on the lookout for options that will fill the bill.
Sweet is easier – I love fruit so a juicy orange really hits the spot this time of year plus the aroma of one being peeled gives my nose a little treat too.
Salty, on the other hand, is a little harder. Popcorn. Popcorn is good. Low is calories. Packs some fiber. But sometimes a microwave isn’t handy (plus microwaves steal the soul of the food as we’ve already established) and to me, popcorn isn’t as tasty if it’s not hot.
So the recipe in this month’s Bon Appetit for Bacony Roasted Chickpeas immediately caught my attention. I had roasted chickpeas before, and while they were ok, they certainly weren’t worth writing home about. Of course, I hadn’t included bacon and not surprisingly, that along with a heavier hand on the spices took this salty snack to a whole new level.
Bacony Roasted Chickpeas
Makes 8 servings
2 15-oz cans chickpeas
3 slices bacon, coarsely chopped
2 bay leaves
Salt & pepper
Old Bay seasoning
Preheat oven to 375°F.
Rinse chickpeas and pat very dry. Toss with bacon slices and bay leaves on a rimmed baking sheet. Season with salt and freshly ground pepper.
Roast for 60 to 70 minutes, stirring occasionally, until chickpeas are crunchy. Remove from oven, discard bay leaves and toss with a spoonful of Old Bay. Cool and package in an airtight container.
A 100 calorie salty snack with fiber, protein AND bacon? I think we have a winner, proving once again that almost anything really is better with bacon!
Calories (kcal) 100
Fat (g) 2.5
Saturated Fat (g) 0
Cholesterol (mg) 5
Carbohydrates (g) 13
Dietary Fiber (g) 3
Total Sugars (g) 2
Protein (g) 6
Sodium (mg) 400