Makes 7 cups (1.75 L) roasted chickpeas.
Roasted chickpeas are perfect for snacking—and you can toss them with different seasonings to suit anyone’s tastes. Crunchy, healthy, and satisfying, they’re a great alternative to popcorn! And they have less fat than toasted nuts. Grab a bag to-go and hit the boardwalk or the trails.
Place dried chickpeas in large colander. Sort through them and remove any tiny pebbles or other debris. Rinse under cold running water and place in large, heavy saucepan with three times their volume of cold water. Bring to a gentle boil. Then remove saucepan from heat and let beans soak uncovered for no more than 2 hours. Soaking beans for too long causes them to ferment, which affects flavour and digestibility.
Once beans have soaked for the recommended time, drain well and return to large saucepan. Cover with several inches of cold water and bring to a boil. Gently boil for 1 hour, or until theyu2019re still slightly firm but have the desired tenderness. Drain and spread out on a couple of baking sheets lined with kitchen towels.
Thoroughly blot dry with paper towels or kitchen cloths. (You want them to be fully dried or they will not crisp properly during baking.) Transfer to large bowl and rub chickpeas with olive oil. Stir in salt and evenly divide between 2 greased baking sheets. Spread each out in even layers.
Preheat oven to 400 F (200 C). Place baking sheets in oven and bake for 40 minutes, until golden, dry, and crispy, shaking pans every 10 minutes and rotating halfway through baking.
When chickpeas are done, remove from oven. Scoop out 1 cup (250 mL) at a time and toss with seasonings of your choice while chickpeas are still warm.
This recipe is part of the Street Food Chic collection.
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
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