I have such trouble not going to the pantry and eating cereal by the handfuls whenever I feel like a snack. Honestly, carbs seem to be the only think to fill me up when I have the ravenous need for a snack. I know this is real bad, and I try to eat veggies but they sound pretty gross to me on an empty stomach. I’m trying to kick my cereal habit but I’ve been somewhat unsuccessful in finding yummy snacks that fill me up.
BUT. I think I’ve found my new go-to muchie. Baked garbanzo beans. I tried making these about a year ago and almost set my house on fire because I baked them to a crisp. Giving them another chance was such a great idea by me because they are RAD.
I put them on top of a mixed green and pear salad and they added the perfect crunch. These beans are really awesome on their own as well. PLUS, they’re packed with protein and have no additives. Soooo…DA BEST snack, I’d say.
Let’s eat some beans.
Prep time: 5 minutes Total time: 45 minutes
What you’ll need:
1 15oz can garbanzo beans, drained and rinsed
2 tablespoon olive oil
3 teaspoons balsamic vinegar
1 teaspoon fresh cracked black pepper
1/2 teaspoon sea salt*
Preheat oven to 400˚F.
In a medium bowl, mix together all the ingredients until the beans are coated with in everything. Spread the beans on a rimmed baking sheet and put in the oven for 20-35 minutes or until crispy and browned. Stir the beans around and check every 10 minutes.
– Put these on top of salad instead of croutons.
– Make sure your salt isn’t too fine!
– Store these in an airtight container in the fridge for up to 4 days but they’re by far the best day of!
Recipe adapted from: Chow