Go Gonzo for Garbanzos!

Yummy deliciousness!

I love little portable snacks. If they're salty, all the better. This little snack packs a nutritional punch AND keeps me from answering the siren call of our vending machine at work. It takes a little prep time, but in the end, you've got a snack that's about 150 calories for a 1/2 c. serving. Perfect! YUM!

Ingredients

• 1 (12 ounce) can chickpeas (garbanzo beans), drained or 2c. dry chickpeas
• 2 tablespoons olive oil
• salt (optional)
• garlic salt (optional)
• cayenne pepper (optional)
• Note: I used Johnny's Great Ceasar Garlic Spread and Seasoning, which is delicious!

Directions

If using dry beans: The night before baking, put chickpeas in a pot with water that covers them. Add 1T salt, 1 tsp. baking soda, 1T flour (I don't know the science behind this mixture, but it works! No one wants a half-cooked chickpea. Blargh!) 

Get water boiling and then reduce to a simmer for 45 minutes to 1 hour. Rinse beans in colander and put back in pot with enough water to soak them in. Let sit overnight (10-12 hours)

1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. Put in baking pan to dry roast for 30 minutes.
3. Turn them every 10 minutes
4. In the last 10 minutes of baking, add olive oil and spices. Watch your garbanzos carefully so that they don't burn.
   
5. Try to let them cool before you eat them. SO delicious!

Enjoy!

Spicy Bean Salsa (or Cowboy Caviar)

'Tis the season for pignics and get-togethers! This is a quick, healthy dish that satisfies the masses (and has them begging for the recipe.) It can stand on its own as a side salad, tops grilled chicken with panache and can hold its own on a sturdy tortilla chip. Extra bonus: you make it the day before the event. How's that for stress-free?

• 1 (15 ounce) can black-eyed peas or pinto beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 package frozen corn, thawed
• 1/2 cup chopped onion (green, red, white)
• 1/2 cup chopped red bell pepper
• 2 jalapeno peppers, diced (optional)
• 4 roma tomatoes, diced
• 2 cloves garlic, minced
• 1/2 c. fresh cilantro, rough chopped

Dressing:

• 1/4 fresh lime juice (3-4 limes)
• 1/2 tsp. salt
• 3T olive oil

1. Rinse and drain beans.
2. In a medium bowl, combine all beans, onion, green bell pepper, jalapeno peppers and tomatoes.
3. In a small bowl, whisk together dressing ingredients, add to rest of salad; mix well. Cover, and refrigerate overnight to blend flavors.   

• 150 cal./serving. Serves 24.