This recipe is delicious and guilt-free for easy, healthy snacking!
Here is a delicious, guilt-free, crunchy, healthy, inexpensive, and easy snack. Do I have your attention? 😀
Where has this snack been all my life? I have no idea. All these years I could have been munching on healthy legumes instead of junky carbs!
Are you worried about the upcoming big game munchfest derailing your New Year's resolution to lose a few pounds? Then this snack is for you! You can munch on this during all four quarters and even if your team doesn't win, you will still feel good knowing you avoided all those calories from pizza and wings and chips!
I am the type of person who snacks to relieve stress. Even though I feel weirdly better while in the process of devouring a sleeve of crackers or a bag of chips, I feel even worse later. (One would think that I would have learned not to do this by now - but that is a discussion for another day!)
However with this snack, I can munch my stress away without the awful consequences later on. This snack is my hero!
I am excited to explore different spice combinations and see what other flavors I can create. Chipotle, garlic salt, rosemary - the possibilities are endless. If you like crunchy snacks, you should definitely give this a try! Much like my Crab Shack Popcorn, this snack is guilt free and will keep your mouth busy and your stomach hungry!
Or, for a great hummus dip with the advantage of a cancer-fighting ingredients, check out my homemade Turmeric Hummus recipe!
Chickpea and Black Bean Snack Mix
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Chickpea and Black Bean Snack Mix
Ingredients
- 15.5 ounces chickpeas (1 can, drained and rinsed)
- 15.5 ounces black beans (1 can, drained and rinsed)
- 1 teaspoon ground coriander (divided)
- 1 teaspoon smoked paprika (divided)
- 1 teaspoon cumin (divided)
- 1 teaspoon salt (divided)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the chickpeas in one bowl, and the black beans in a second bowl.15.5 ounces chickpeas, 15.5 ounces black beans
- Place ½ teaspoon of each spice in each bowl. Toss to coat.1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt
- Spread the chickpeas on one baking sheet and the black beans on a second baking sheet.
- Bake for about 25-30 minutes. Remove the black beans and continue to bake the chickpeas for another 15-20 minutes.
- Cool the beans and combine them for serving.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!
Sandy McCabe
How long will the keep ? I am thinking of making them for my emergency food supply.
Kristin
That's a great question and I should add that information into the post! These will keep for about 2-3 weeks in an airtight container. But note that they may lose their crunchiness over time. Let me know if you have any other questions! 🙂
Jamie
How long will these last for in a container? Sounds great!
Kristin
I would say at least a week. We have never managed to keep them around for longer than that! 🙂 Enjoy!
Carley
I had made toasted chickpeas before but was curious to see if you could do the same with black beans, I looked and found your site, very excited to find other goodies! Thanks!!
Kristin
Awesome! I am so glad you stopped by - thank you! 🙂
Jann Olson
This is so interesting. I would never have thought to do this, but it sounds yummy! Thanks for sharin with SYC.
hugs,
Jann
Helen at the Lazy Gastronome
Another one to make this weekend - pinned and printed! Thanks for sharing at the What's for Dinner Party!