Chickpea Nibbles And Crunchy Split Pea Bites Recipes

Steps:

• Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
• Preheat oven to 400 degrees.
• Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.

Steps:

• Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
• Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
• Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
• CHICKPEA NIBBLES
• (Per 1/4-cup serving)
• Calories: 239
• Saturated Fat: 1.3g
• Unsaturated Fat: 7.9g
• Cholesterol: 0mg
• Carbohydrates: 29.5g
• Protein: 9.5g
• Sodium: 84mg
• Fiber: 5.1g
• CRUNCHY SPLIT PEA BITES
• (Per 1/4-cup serving)
• Calories: 166
• Saturated Fat: .7g
• Unsaturated Fat: 5.4g
• Cholesterol: 0mg
• Carbohydrates: 20g
• Protein: 8.1g
• Sodium: 52mg
• Fiber: 8.4g