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!
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.
- Place 1/2 teaspoon of each spice in each bowl. Toss to coat.
- 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.
Note: This post has been shared at THESE link parties!
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Jamie says
How long will these last for in a container? Sounds great!
Kristin says
I would say at least a week. We have never managed to keep them around for longer than that! 🙂 Enjoy!
Carley says
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 says
Awesome! I am so glad you stopped by – thank you! 🙂
Jann Olson says
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 says
Another one to make this weekend – pinned and printed! Thanks for sharing at the What’s for Dinner Party!
Tracie@SomewhatAwry.com says
That looks amazing! I’ve never thought to add black beans! Thanks for sharing this.
JeffK627 says
Wow, that’s a lot of salt! Over 580mg of sodium per serving. I’d have to cut that in half – or more – before I could really call it healthy. Maybe toss the roasted beans with 1/4 tsp of salt after they’re done? They’ll taste saltier with less salt if it’s all on the outside.
Kristin says
Great idea!
Jenny says
This snack sounds so good and easy to make.
Thanks for sharing at Merry Monday. Hope to see you at the party next week!
Amy says
I love chick peas and black beans, so this sounds wonderful. It is different than any way that I had ever thought of having these together. Thank you for sharing at Over the Moon link party.
brandon stapper says
I have been using these as a healthy option in between breakfast and lunch. SO good!! thank you.
Ellie says
Was really excited about this recipe! Checked on my pans after 20 minutes. Black beans were exploded and burning while the chickpeas were perfectly cooked and crunchy. I’ll make some oven and time adjustments and try again.
Kristin says
Sorry to hear about the black beans, but glad the chickpeas turned out! It definitely seems like a difference in our ovens. I hope the next batch is better! Thanks for stopping by! 🙂
Kelly says
Love this idea! I recently joined weight watchers and this comes to zero points with their new freestyle system. However, I found the cook time to be way too long! Maybe my oven runs hot. I would probably suggest 20 min max for the black beans and another 10 for the chick peas. My first batch the black beans were smoking after 25 min and I had to throw away about 95% of the chick peas. I probably should have been keeping an eye on them but I was way too comfy on my couch 🙂 I’m looking forward to trying again with the shorter time!
Kristin says
Oh no! I am so sorry to hear that your beans burned! It sounds like our ovens are definitely not calibrated the same. I actually have never checked mine to see how accurate it it – I probably should do that! I hope your next batch turns out perfect! 🙂
Janet Gulbransen says
I live black beans, but don’t care for chic peas, is there another alternative? Thank you! Sounds yummy otherwise!
Kristin King says
I think you could try this with some other canned bean and see how it turns out. Or just skip the chick peas and make it with all black beans. I would be interested to hear what you try and how you like it! Thanks for stopping by! 🙂
Kimm at Reinvented says
I love that spice combination. I’m always looking for a healthy snack recipe to try.
Thanks for sharing at Funtastic Friday!
Michele Morin says
Coriander, paprika, cumin and salt! Sounds so good!