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Hot Chick(Peas): Sriracha-Sesame Roasted Garbanzos

January 25th, 2017

Healthy snacking is good for the body and the soul. Join Kris Osborne, wellness warrior, culinarian, and snacker extraordinaire, as she helps you prep high-vibe, whole-food snacks for your busy week ahead.

:Kris Osborne: Hot Chick(Peas): Sriracha-Sesame Roasted Garbanzos

Remember the time when you were all bloated and uncomfortable because you ate too much __________ (fill in the blank)?

Your poor little gut was like, “Next time, before you decide to pig out on delicious snacks, do you think you could maybe show me a little love instead?”

Well, good news for everyone: these hot chicks are all about the love.

High in insoluble fibre, these spicy little orbs get metabolized in the gut to provide butyrate, a super-duper energy source for your colon cells (AKA colonocytes). Butyrate, say it again(!!), is the best way to fill the colon cells’ gas tanks, making your gut a happy place. A happy gut means a healthier, happier you.

So crunch on these fiery, sweet garbanzos and give your gut AND your taste buds some love.

Ingredients

1-14oz can chickpeas, preferably BPA-free (or 2 cups cooked chickpeas)

1 Tbsp sriracha

½ Tbsp coconut oil

½ Tbsp organic honey

¼ tsp sea salt

½ Tbsp sesame seeds

Method

1. Preheat oven to 425°F and line a cookie sheet with parchment paper.

2. Drain, rinse, and gently pat your chickpeas dry. Place them in a medium bowl.

3. In a small bowl, whisk together the sriracha, coconut oil, honey, and sea salt. Coat the chickpeas with the liquid mixture. Sprinkle with sesame seeds and toss until evenly distributed.

4. Spread the chickpeas out evenly on the cookie sheet, ensuring there is no overlap.

5. Roast in the oven for approximately 15-20 minutes, stirring every 5 minutes, until lightly browned and crispy. Cool before eating.

This recipe is easily doubled with a 28oz can of chickpeas.

*For maximum crunch factor, they’re best eaten shortly after roasting. They will still taste great after a few days in the fridge in a tightly sealed container, they’ll just lose their crunch.

Recipes Vegetarian Snack Attack Fibre Honey Gut Health Coconut Oil Chickpeas Butyrate Sriracha

Kris Osborne from Toronto, Ontario

Kris is a holistic chef, recipe developer, and food photographer/stylist who sees food as a source of both nourishment and pleasure. And because she believes that true wellness is about both, she has made it her life’s mission to come up with the most vibrant and delicious food and drinks, and to share with you. When she’s not dreaming up goodness in her kitchen, shaking up healthier, inspired cocktails, or posting on her blog (or how about this one), she can be found taking photos, snuggling with her cat, laughing until her tummy hurts, getting sweaty at the gym, or teaching cooking classes in Toronto.

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