Original: Sweet & Salty Chickpea poppers
I tried a making a similar recipe quite some time ago and could not come up with the taste and texture I desired. So, I put it aside until I was re-inspired and this time around I think I finally got it! These tasty, convenient little treats are quickly rising to the top of my go-to snacks. They are packed with protein and fiber to keep hunger at bay and satisfy your salty and sweet cravings as well. They are great for everyday, work trips, camping, as a topping on salads and even as snacks for kids! This holds up well to travel and does not need to be refrigerated to maintain freshness.
– 2 cans garbanzo beans, 15oz (preferably organic and in a non-BPA lining can)
– 1/3 cup currants
– 1/4 cup slivered almonds
– 1/4 cup reduced-sodium tamari
– 1 Tbsp. fresh lemon juice
– 1/4 tsp cayenne (more to taste if you like spicy. recipe is very mild as far as Hotness goes)
Pre-heat oven to 410 degrees
Drain and rinse garbanzo beans and place in a medium to large bowl.
Add almonds and currants to garbanzo beans.
In a small bowl mix tamari, lemon and cayenne.
Pour dressing mixture over legume mixture and mix until evenly coated.
Spread mixture onto a baking sheet large enough to allow for only one layer.
Bake 20 minutes, flip/stir, and bake another 20-25 minutes.
Let cool and store in an air tight glass ziplock container. These hold up well in zip lock baggies for trips too!