Rosemary Roasted-Chickpea Snack Mix
Chickpeas have fiber, protein, and loads of nutrients. Snack time is about to get a kick.
Chickpeas are little protein-and-fiber powerhouses, exactly what you want in a snack. The walnuts may offer some protection against UC symptoms, including less damage from inflammation leading up to flare, plus faster healing after. Get the scoop on how we developed our UC Cooking Club recipes!
- 1 (15-oz.) can chickpeas, drained, rinsed, and patted dried
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. finely chopped fresh rosemary
- 1 tsp. kosher salt
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- ½ cup chopped toasted walnuts
- ½ cup chopped dried apricots
- Preheat oven to 400°F. Toss chickpeas with oil, rosemary, salt, garlic powder, and cayenne. Spread on a rimmed baking sheet and bake for 45 minutes, or until golden brown and crunchy, tossing once halfway through. Let cool on baking sheet 10 minutes, and transfer to a bowl.
- Add walnuts and apricots to chickpeas; toss to combine. Store in an airtight container at room temperature for up to 5 days.