Wednesday, May 29, 2013

Healthy Chick-Nuts (Homemade Chickpea baked snacks)

Healthy Chick-Nuts. They taste like a cross between a peanut and a corn-nut. They're loaded with protein, fiber and love. 

Day 9 of the 90 Day Weight Loss Challenge. Yup. One-tenth of the way through.  At weigh-in this morning I was down 6 lbs and 3 inches.  I'm pretty excited about that. Mind you, I have a long way to go, but I am greatly encouraged by good results.  I'm not as excited about the pounds as I am the inches! We're on our way darlings!  How are things in your world? How are you doing with the working out and drinking enough water? 

Today I am sharing a new healthy recipe for an easy snack that keeps me satisfied.  I snack on veggies all day (whenever I'm hungry) and use these little nuts as a great addition of crunch.  I've loved these little nibbles for years. I've seen some very high fat varieties that use a lot of oil. Though these high fat recipes work for the cripsy snack, they also work for adding a ton of calories to an otherwise very healthy nibblet. I like this recipe here the best. It uses a lot less oil. They do take a little longer to cook in the oven because of that, but I don't mind it.

You will need 1 lb dry garbanzo beans aka chickpeas...aka GONZO beans at my house. I buy gonzo beans in bulk 25 lb bags because we use them a lot. If you don't want to cook them as directed in the recipe, you can use pre-cooked canned chickpeas (2 15 oz cans) just be sure to rinse them well and get all the goo off of 'em. 

  • Soak dry beans overnight in 8 cups hot water. Drain. Put in a heavy pot and add 8 cups more unsalted water.  Simmer over low heat 1 1/2 hours.
  •  Drain well. 
  • Pat the beans dry with a clean paper-towel or flour-cloth. 

For baking you will need: 

Directions: Preheat oven to 375 degrees.  I've seen some people bake them at 400 degrees, but I've never been fond of the burny flavor that I get at that temperature.
 Drizzle garbanzo beans with with olive oil and spread out over a full sized baking sheet. 

Bake 45 minutes, stir halfway through baking.  After 45 minutes, turn off the oven and allow to sit in oven with the door closed  for 2-3 hours until very dry and crunchy.  Season to taste with a highly flavorful spice blend of your choice.
Yield 5 cups. 10 servings.  Serving size 1/2 cup.
Nutritional information:   Calories 289. Fat 2 g. Carb 45. Fiber 15 g. (30 net carbs), 15 g protein.

There you go my darlings! Make some healthy chick-nuts!  I eat them with a big glass of ice water and some veggies. Enjoy!

Always My Very Best,
Your Friend Chef Tess


  1. I'm not even mouth is watering! I'm about to ride my bike to the store to get my beans! I'm going to used canned because I don't want to wait until tomorrow to eat them but I'll also pick up so dried beans and do it properly for next time ;-)

  2. YUMMY. I'm going to make these and pray the kids love them! Going gluten-free, and reducing our corn intake (GMOs).....and I need some crunch in my life!

    Thank you!

  3. These do look tasty!!

    I just made the GF Sugar Free Banana Bread from an older post. I used the almond flour, dried egg whites and everything else it called for. I made muffins instead of the 2 loaves because I could only find 1 pan the size I needed. They looked great, but they are a very wet muffin. I was concerned with so much xanthum gum and not much liquid. I have only seen a very small amount of the gum used before. Just wondered if they were supposed to be this way.