{Photographed by With Style and Grace}

{Healthy Eating} Day 2: Roasted “crunchy” curry chickpeas {my C³ snack}! In case you missed yesterday, day 1 of healthy eating, my roasted cauliflower with capers, delish!

Today I’m boarding a plane at the ugly time of 7am to Portland, Oregon. I’ve probably landed before you even read this. Unfortunately, there’s not much (if any) play time, my husband and I are finishing up a course and then it’s back on the plane at 7am on Sunday. I made a big batch of these curried chickpeas to keep me from snacking on crap or as my husband would say, avoid miss cranky pants. This recipe is 1. super easy, 2. good source of protein and 3. makes for a perfect & healthy snack. They go fast, trust me. You may want to double or triple the recipe.

Now that it’s 4 days into the new year, how’s your “diet” or healthy eating going? Not to worry, I’ve got more healthy recipes & tips for getting you back into those skinny jeans of yours! Hang tight and keep drinking your water.

Roasted Chickpeas Recipe

{adapted by Family Fresh Cooking – she’s got lots of healthy recipes for you too!}

Ingredients

• 1 can garbanzo beans
• 1 Tbsp (or less) olive oil
• 1/2 Tbsp curry powder
• salt to taste

Directions

Preheat oven to 400 degrees. Drain, rinse & dry chickpeas. In a medium bowl, toss chickpeas with olive oil curry powder and salt. On a baking sheet, spread chickpeas out evenly. If you want to sprinkle more curry powder + salt, go for it. Roast for 30-40 minutes, tossing them occasionally. Let cool before you enjoy!

I’ll either store them in a ziplock and take them on the go or I’ll add them to a salad for some protein – so good!

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