what is your favorite snack post op

[clk 3,519]

Cheri do you use canned chick peas?I've been wanting to make this for a while. I love chick peas!

No, but only because they don't sell them where I live. I have to go to a Turkish market just to find the dried ones. That said, it's possible to do it with canned chickpeas. Just rinse them well and then toss them with a little oil (very little - just a tsp or two to make the spices stick - and if you use canned Beans you might not even need the oil) and your favorite spices, then bake at 400 on a lined baking sheet for 30-45 minutes, until they're dry and crispy.

~Cheri

[InMyNext30Years! 42]

Awesome! Chick peas! My favorite part of the salad I swear I pick around everything else! Lol

[InMyNext30Years! 42]

Thanks!

[newgrandmother 725]

cheri chick peas sounds great so what do you do just roast them whats the texture

[jen1211 203]

Ok, hope I'm not stepping on any toes...like I said this is NOT my recipe....someone else posted it here...I just can't find it here now...here goes:

Protein balls

1 cup old fashioned oats

1 1/2 cups Protein Powder (I used chocolate)

1 cup Peanut Butter (I used crunchy Skippy)

Handful of dried fruit (I used cranberries)

Dash of SF Torani Syrup (to taste)

Splenda (I used 3 packets)

Mix the glob together with a little Water until you get a consistency to roll into balls. Roll into balls a little smaller than golf balls and freeze. Take them out and defrost when you plan to eat. They're good frozen and defrosted.

Yum!

These sound delicious, thank you!

[newgrandmother 725]

cheri i made the chick peas today. they are cooling right now i added garlic powder, chili powder, paprika and a tsp of olive oil i hope i like them

[newgrandmother 725]

i dont like the chick peas baked i thought they would be crunchy in my mouth the outside is but the inside is still soft and i baked them for a long long time

[clk 3,519]

Sorry to hear that! The texture on mine is crunchy - my husband says they're like corn nuts but I'm not sure I agree. They're definitely closer to a roasted nut and not soft at all.

If you're willing to give them another shot, I'd either cook them at 450 instead of 400 or cook them longer.

~Cheri

[newgrandmother 725]

ok i will try to cook them at a higher degree. i cooked them for like an hour they even split, i was so upset because they were so soft in the middle what did i do wrong

[GeauxForIt 659]

I read here to put turkey pepperoni in between 2 paper towels and microwave them for about 35 seconds. It makes them crunchy and I'm LOVING them with a Babybel cheese!! Mmmmmm....

Also big, blue cheese stuffed olives.< /p>

[Brandywine 74]

For a long time it was Jerky. Now I'm not so very into meat - especially since I got pregnant - and my very favorite snack right now is roasted chickpeas.

I do them with a sweeter blend of spices or I do them with paprika' date=' garlic and onion. YUM.

Or hummus, with some homemade pita chips and an assortment of veggies.

I'm on a chickpea kick right now, and blame the pregnancy. It's a far better craving than the chicken nuggets (gag!) I wanted with my twins.

~Cheri[/quote']

Cheri, roasted chickpeas??? Sounds yummy! Can I ask how long and what temp also do you lightly coat w olive oil? Thanks for the IDEA

[Brandywine 74]

Oops never mind Cheri, just saw your other post on how to cook!

[newgrandmother 725]

cheri i think i know what went wrong. they were canned. do you know where i can get some thats not canned

[delta_girl 931]

Current favorites (but not all at the same time):

pickled okra

jalapeno cheese

kefir

Goldfish crackers

[clk 3,519]

You know, I am sure that you could find some dried ones in the same aisle at the Beans at your local grocery. If not there, definitely by the Hispanic foods section, because I know for a fact that Goya sells dried garbanzo beans/chickpeas.

I have to buy them this way (I'm overseas) and I just soak them at least overnight (usually closer to 18 hours), changing the Water once. Then I drain them and put them in a big pot covered with several inches of cold Water. Do not add any seasoning or salt to Beans before you cook them or they'll stay tough. Then I cook them over med-high heat until I get a nice simmer going (turn it down if they get to boiling too high) and let them cook anywhere from 30 minutes to 75 minutes. It's such a range because you cook them until they're the texture you want. If they're for roasting, you don't mind if they're a bit tougher or have more bite, but if they're for salads or hummus you cook them until they're nice and soft. Just test one every now and again to check the texture.

Keep an eye on the level of the water, too. Always keep the beans covered by at least an inch of water. If they get foamier than you expect, just lay a wooden spoon across the top of the pan and it will keep it from overflowing.

Once they're cooked, proceed from there.

I suppose it might seem like a lot of work but I cook and bake a lot, and living overseas have just had to learn to live without a large variety of the canned goods we take for granted in the states. I suggest you make a double batch of the chickpeas and puree half into a yummy hummus dip or make the whole chickpeas into a delicious salad. Several snacks/meals with minimal effort.

~Cheri