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.
