With this pregnancy, I’ve been trying to be much more ‘aware’ of what I’m eating. Unfortunately (or fortunately depending on how you look at it) I still have a sweet tooth that needs indulging. But before I start sharing pictures of the sinfully good chocolate chip cookies I made or the chocolate pudding brownie cake I devoured, I thought I’d share two of my favorite healthy snack recipes.
I happen to love chickpeas, so when I discovered (thanks to Oh She Glows) that you can roast them and eat them like a much healthier version of potato chips, I quickly became hooked. I started making the Salt and Vinegar version almost a year ago, but during this pregnancy these have seemed extra delicious. The other night I tried a Thai-inspired version that’s also quite tasty. Below is the recipe for the Salt and Vinegar chickpeas. If you would like to try the Thai-inspired roasted chickpeas you can click here for her recipe.
*I do 2 parts olive oil to 1 part salt. The amount varies depending on how much I’m making. Her original recipe recommends 2 tsp Olive Oil and 1 tsp salt for 2 cups of chickpeas. You just want the chickpeas lightly coated, not drenched, in the olive oil.
1. Place chickpeas in a saucepan. Add enough vinegar to cover the chickpeas plus 1-2 inches. Bring to boil.
2. Once brought to a boil, cover and turn off burner. Let sit for 30 minutes.
3. Preheat oven to 425. Line a baking sheet with parchment paper.
They are surprisingly addictive! I make a large batch at a time because they don’t last long in the house. If you find the vinegar flavor is too much, you could always dilute the vinegar with some water. I had to do this last time because we didn’t have enough vinegar, however I found this most recent batch to be lacking in flavor because of it.
Have any healthy snack alternatives you love?? Share them with me so I’m not tempted to make more cookies!!!