Last week, I shared my thoughts on the newest cookbook to cross my desk, and this week I wanted to share one of the recipes from within the pages. Chickpea poppers are Katie Workman’s answer to the finding-snacks-that-don’t-come-in-crinkly-bags dilemma.
Roasted chickpeas are high in fibre and protein, and low in fat. When baked, they become semi-crunchy seasoned nuggets that perfectly bridge the gap between after-school and dinner hour. A small handful goes a long way, and the spices can be customized to suit your family.
I’m already thinking about tucking bags of these into my kids’ summer camp lunchboxes, and I’m certain they’d make great travel sustenance as well, regardless of whether your summer plans involve planes, trains or automobiles.
As Katie suggests in her book, these baked chickpeas are a great way to introduce new spice combinations to your kids’ diets. Or better yet, give them some flavour options and let them customize their own batch of snacks.
Find the full printable recipe here: Chickpea Poppers, adapted from The Mom 100 Cookbook
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