Are roasted chickpeas becoming a new trend, or am I imagining things??
Whenever I talk to people about healthy snacks, most seem to mention their recent obsession with roasted chickpeas! They always seem to say something like “yeah I could eat an entire bag of roasted chickpeas… have you tried them?” Have I tried them? HAVE I TRIED THEM?! Why, one of my first recipes was roasted chickpeas, and I’m not linking that mainly because it is so embarrassing… oh, how I have improved.
Roasted chickpeas are such a great alternative to croutons. Croutons can be very heavy and over bearing, but I do love a good crispy crouton as much as the next person. I love the feeling of biting into something crunchy when I’m eating my salads- it’s like a warm hug, but way better. It’s only a matter of time before restaurants start using these instead of croutons, and mark my words, that day will come 😉
When picking chickpeas to use, I always used canned, as it’s way easier. I make sure there are no added ingredients, and that the most amount of work I have to do is drain them. Eden Foods does just that, as their chickpeas contain no added ingredients all while packing the same flavor. Too often we buy things that we think are healthy but do not look and see how many added ingredients there are. With Eden Foods products, I don’t have to worry about that!
I call this a spirilized bowl because the name “Roasted Chickpea Sweet Potato and Zucchini Noodle Bowl” does not have a good ring to it. To put it in simple terms- god, I love my spirilizer. I use that thing on evvverrryyythhing. It doesn’t change the taste of the the food, but just having it in a different form can make anything unique. I dig. You will too, so this your PSA to buy one if you have not hopped on the train already. And lets hope this recipe does just that 😉
INGREDIENTS (Serves two):
One large sweet potato (I used a purple one, but normal ones work just the same!)
1 large zucchini
1 cup drained Eden Foods chickpeas, or drained chickpeas of choice
1 bag shaved brussel sprouts (or ten brussel sprouts, hand shaved)
1/8 tsp garlic powder
1/8 tsp paprika
1 tsp coconut oil
Other fix in ideas: tomatoes, avocado, pasta sauce- it’s up to you!
1.) Pre-heat your oven to 400 degrees. Mix your garlic powder with your brussel sprouts and line them out on a baking sheet. Once the oven is ready, place in there for twenty minutes, or until crispy. To prep your chickpeas, mix with the paprika and place on the other part of the baking sheet. Cook the chickpeas for twenty minutes, and then on broil for five.
2.) Pre-heat your stove top to a medium heat, and melt your coconut oil on top.
3.) Spiralize your sweet potato using your spirilizer. Place on the heated skillet and toss around, allowing everything to crisp up evenly.
4.) Turn your stove to a low heat, and continue to cook your sweet potato. Spirilize your zucchini and toss it in the pan with the noodles. Turn the stove off, but keep the pan on there to allow it to remain warm.
5.) Remove the veggies and chickpeas from the oven. Toss your noodle mixture in sauce of choice and combine with the brussel sprouts and other toppings. Add a garnish of cheese and enjoy!
NOTE- Eden Foods reached out to me and sent me some products to review for you. I believe everything I have said and truly love their products.
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