MAKES 4 SERVINGS / PREP: 10 MINUTES / COOK: 20 MINUTES / TOTAL: 30 MINUTES
Many patients struggle to avoid mindless snacking after surgery. Grazing or nibbling on food all day has long been a habit for so many patients I have worked with. Unfortunately, snacking is a way to take in excessive calories, and most foods we snack on—potato chips, pretzels, cookies—are low in nutritional value and high in calories, and we can eat a large portion before our pouch notices we are full. Try to limit snacking as much as possible, but here is a healthy alterative sure to meet your urge to have something crunchy. Roasting these little legumes turns a boring bean into something tasty and flavorful.
Nonstock cooking spray
1 (15.5-ounce) can chickpeas
1 teaspoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cayenne pepper
1 Preheat the oven to 400° F. Coat a large rimmed baking sheet with cooking spray and set aside.
2 In a colander or sieve, drain and rinse the chickpeas.
3 In a medium bowl, mix the chickpeas with the olive oil, garlic powder, onion powder, and cayenne pepper.
4 Spread the chickpeas in a single layer on the baking sheet. Roast for 15 to 20 minutes, giving them a stir at least once halfway through the roasting time. The chickpeas are done when they are lightly browned and crispy.
5 Serve immediately.
Serving tip: Snack on these crunchy chickpeas alone or toss them onto a salad to add flavor, fiber, and protein.
Per Serving (⅓ cup): Calories: 118 Total fat: 2g Sodium: 330mg Total carbs: 20g Sugar: 0g Fiber: 5g Protein: 5g