Chickpeas aren't just for hummus anymore. When roasted they turn into a crunchy golden delight. They remind of Miss Vickie's Sea Salt & Vinegar kettle cooked potato chips, way back in the day when I used to eat them. But these roasted chickepeas are very high in fiber, with 6 grams of protein in every 1/2 cup. They're also nice and low in fat department.
These Salt & Vinegar Roasted Chickpeas are one of my favourite things ever. Besides they're amazing flavour and texture, they're packed with so much goodness that they're supper filling. They're also portable and versatile. There really are no rules, you can:
- Eat them out of your hand.
- On salads (perfect for added protein).
- Sprinkled as a garnish on top of soups.
- Stir them into quinoa or pasta dishes.
...And one of my personal faves, crushing them up and using the crumbs as breading for various things. Roll with what works for you.
For this recipe I recommend you buy the no-salt added variety of canned chickpeas. This way you can actually control the amount that goes into them yourself. If you prefer a less crunchy chickpea just roast them for less time and check for doneness.
Salt & Vinegar Roasted Chickpeas
Cook Time: 25-30 minutes
Keywords: roast bake lunch salad snack soup/stew gluten-free grain-free vegan sugar-free soy-free protein nut-free vegetarian chickpeas
Ingredients (1.5 cups)
- 1 1/2 cups (one 14oz can) cooked unsalted chickpeas, drained and rinsed
- 2-3 cups white vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- fresh ground black pepper, to taste
Line a baking sheet with parchment paper and preheat oven to 400F.
Add chickpeas into pot and add just enough vinegar to cover. Place the lid on the pot and bring to the beginning of a boil; remove from heat. Remove the lid from the pot and let the chickpeas sit for 15-20 minutes, uncovered.
Drain chickpeas in a strainer, discarding vinegar. Return to pot and drizzle with olive oil, sea salt and ground pepper to taste. Gently shake and toss until fully coated. Place chickpeas on lined baking sheet. Roast for 25-30 minutes, stirring once half way through. Keep your eye on them about halfway through cooking to make sure they don't burn.
Remove from oven and let cool on baking sheet. They will crisp up as they cool, so don't be too quick to put them away for storing.
Sounds pretty indulgent.
As if you're cheating, right?
Well, you won't be with these!
If you've never had protein pancakes before I can almost guarantee you'll be in for a real treat. And if you're not a banana lover you may still want to give these a chance. The banana acts like a replacement for the oil or butter in an old-fashioned style pancake batter, and gives the pancakes a nice tropical hint of flavour. If you really don't want to use banana or you just don't have any on hand, then you can replace it with about 1/3 cup unsweetened applesauce. This will work just the same.
You'll never know these are made of coconut flour/ ground oats + mashed banana + vanilla protein powder. Not to mention a few other healthy breakfast items like egg whites and natural peanut butter. The flavour of the coconut flour also adds to the tropical theme.
These protein pancakes will help keep you feeling full and nourished until lunchtime without all the guilt that a regular stack of pancakes might give you.
For a weekend treat, you might even want to consider these serving with small handful of dark chocolate chips.
Or maybe a drizzle of maple syrup.
A healthy dollop of almond butter.
...Fresh wild blueberries...
Maybe even all of the above.
Your pancakes just got an upgrade. You're most welcome.
Banana Protein Pancakes
Keywords: breakfast bread gluten-free grain-free protein soy-free vegetarian
Ingredients (6 small pancakes)
- 1 medium banana, mashed
- ¼ cup vanilla whey protein powder (I used North Coast Naturals Iso Protein)
- 1 tablespoon coconut flour (or oat flour)
- ½ cup liquid egg whites (4 egg whites)
- 1 tablespoon natural peanut butter
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
In a large bowl, combine all ingredients and whisk thoroughly until combined into a smooth batter.
Place a non-stick skillet over medium-high heat and lightly grease the pan with sunflower seed oil.
Once the pan is hot, pour about 3-4 tbsp (about 1/4 cup) of the batter onto the skillet, and cook until you see little bubbles appear on the pancake’s surface; about 3-5 minutes. Flip and cook for another 2-3 minutes or until golden.
Transfer to a plate to keep warm in the oven and repeat with remaining batter.
Top with fresh fruits, pure maple syrup, or nut butter.
To store leftovers
Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.
Now just for giggles I thought I'd show you what my first two attempts looked like when cooking.
Ugh! So not pretty. This is what happens when you try multitasking while cooking pancakes.