During this time at home, I have gotten really good at using up things from my pantry. In this week’s adventures, I realized I literally only had chickpeas, a pint of cherry tomatoes, lemons, and pantry staples / spice rack items (and my newly planted fresh herbs). After Googling for some ideas, I found some similar recipes to this one, which I tweaked to make my own. It turned out SO GOOD! This would be the perfect summer barbecue side or appetizer served with small pita triangles.
Ingredients
2 15-oz. cans chickpeas (aka garbanzo beans), rinsed and drained
1 pint cherry or grape tomatoes, cut into quarters
1 cup fresh basil leaves, chopped
1 tsp garlic powder (add more to taste if you’d like)
4 tbsp fresh lemon juice
2 tbsp honey
2 tbsp olive oil
Salt and pepper, to taste
Directions:
Combine all ingredients in a large bowl. Let sit for at least 30 minutes in the refrigerator before serving to let the flavors set in.
Though I’m trying to watch what I eat, one habit I can’t seem to stop is snacking after work. Savory, salty treats are difficult to deny for me, and fruits and veggies just never seem to do the trick. Enter chickpeas and the air fryer. This simple treat crisps up on its own using minimal oil in the air fryer. You can also modify the spices to your taste!
Ingredients
1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp cayenne pepper
salt and pepper to taste (to add after cooking)
Directions
Heat air fryer to 400 degrees F.
Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
Store in an open container.
Before…
Coated and ready to crisp up!
Looking ready…
And done!
Weight Watchers Freestyle SP: 1 point for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.
1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp cayenne pepper
salt and pepper to taste (to add after cooking)
Directions:
1. Heat air fryer to 400 degrees F.
2. Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
3. Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
4. Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
5. Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
6. Store in an open container.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.
