If you’ve ever been called a granola kid or a hippie, you’re probably familiar with the good old trail mix snack. It’s often a standby for childhood hikes, forced museum expeditions, and other prolonged periods away from solid food.
Personally, most trail mix tastes like chalk to me. I’ve had some good ones, but they usually involve chocolate, which is an entirely different category in my book. With a more sophisticated palate and more freedom of choice surrounding snacks and expeditions, I’ve gotten a little wild with my choices.
The truth is, pounding nuts gets really boring, and adds a lot of calories to your day without a lot of satisfaction. One cup of raw almonds contains more calories than a quarter pound hamburger, and is a whole lot less fun. I can already imagine my mouth getting dry as I chew each one.
It’s also very easy to eat nuts out of boredom. They’re touted as the king of snacks, and they work for me in small, well-seasoned amounts, but they’re not a standby straight up. They’re a generally healthy food with lots of essential fatty acids, but they just get a little boring, addictive and/or oppressive, in my experience.
I’m a busy person, and I need frequent hits of protein to stabilize my blood sugar and keep me energized. To expand my snack repertoire, I’m taking chickpeas outside of context. Hummus is awesome, chickpeas salad is cool, fritters made of the stuff are particularly delicious, but this week, crunchy chickpeas are trending.
With a nod to our friends in Thailand, I chose a sweet and spicy combination for these little protein-bearers. Garbanzos boast a lot of fiber, which keeps us fuller longer. It’s even been proven in recent studies that chickpea fiber is more satiating than fiber found in other sources.
Chickpea consumers reported stabilized blood sugar and insulin regulation, better blood fat regulation, lower levels of LDL cholesterol (the bad stuff), and fewer triglycerides.
Sounds like an internal party, right? It totally is, and chickpeas absorb flavor beautifully, making them super versatile. Keep a mason jar of these on your desk or in your bag, if you’re bored of chomping on dry nuts all the time. Experiment with different seasonings and let me know your winner!
Crunchy Thai Spiced Chickpeas
Ingredients
2 cups cooked chickpeas
¼ cup coconut palm sugar
3 T Thai basil
3 T chopped kaffir lime leaves
3 T cup chopped lemongrass
Chopped Thai chiles, to taste
Sea salt, to taste
White pepper, to taste
Black pepper, to taste
½ cup olive oil
Technique
Make sure cooked chickpeas are rinsed and dried well. Bring olive oil to medium-high heat in skillet. Make sure oil will cover chickpeas. Simmer for 5-7 minutes, or until they look golden brown. Flame height will dictate timing.
Remove chickpeas with a strainer or slotted spoon and transfer to plate lined with paper towels. Transfer chickpeas to bowl and add all seasonings. Toss well. Adjust seasoning to taste. Enjoy!
Photo: Edible Sound Bites