Roasted chickpeas

Mothers with gestational diabetes are often conflicted between following the diet plan or eating as they feel. Some complain of always being hungry while others find it a chore to eat so much or so often. Well, this snack is great for both!

Following the gestational diabetes diet can be quite cumbersome, for various reasons. It seems that mothers with gestational diabetes are often conflicted between following the diet plan, or eating as they feel. Registered Dietitian, Lily Nichols, talks about intuitive eating in Real Food for Gestational Diabetes: An Effective Alternative to the Conventional Nutrition Approach (affiliate link). Some complain of always being hungry, while others find it a chore to eat so much or so often. Well, this recipe is great for either person. Mamas that aren’t necessarily hungry for a snack but want to stay on track for scheduled intervals can have these by themselves, and the mamas that want a little more can add them to a soup or salad.

Chickpeas as a single serving of approximately ⅓ – ½c aren’t too filling, but they’re a nutrient powerhouse! They double as both a protein and carbohydrate, and they’re a “good carb.” Roasted, you can eat them like popcorn, and you can make batches to keep them on hand. I needed a carb for my salmon and salad and already had these on hand. I added them to packaged kale coleslaw and it was truly perfect. I’ll post that recipe next week!

I’ve noticed a lot of questions about fast food lately. We have a fast food series and last week we covered Starbucks. You can view that post by clicking here. Also, check out our Lemon Raspberry Cheesecakes.

Servings: 3 (varies by brand)
Cook time: 40 mins (5 mins on hand)

Calories: 120
Fat: 2g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g

1 16 oz Can of Garbanzo Beans
½ t Oil
Desired Seasonings (below)

Can Opener
Roasting Pan
Medium Bowl
Small Bowl

1. Preheat oven to 400˚F.
2. Rinse & drain the beans 3 times.
3. Place the beans in a single layer in the roasting pan & place in the middle of the oven.
4. Bake 25-40 mins depending on desired texture. Shorter time keeps the inside soft and outside crunchy, and longer time makes them completely crunchy. (See notes below).
5. Remove from oven and cool 3-5 minutes. Meanwhile, mix desired seasonings in small bowl.
6. Transfer the beans into a large bowl & add ½ teaspoon of any non-fragrant oil and toss to coat the beans.
7. Pour seasonings over beans & toss.

Asian: Love it!
½ t Ginger
½ t Onion Powder
½ t Garlic Powder
½ t Brown Sugar

½ t Onion Powder
½ t Garlic Powder
¼ t Salt
¼ t Black Pepper

Sweet Churro:
2 t Light Brown Sugar
¼ t Cinnamon

Mexican: My favorite!
½ t Cumin
½ t Garlic
¼ t Chili Powder
¼ t Cayenne
⅛ t Salt
1 Lime Wedge (squeeze just before eating)

1. If using the Sweet Churro blend, bake for the shorter time to give it a churro-like texture (crunchy outside with soft inside).
2. If you don’t bake them long enough, the beans may soften if not consumed immediately; however, storing in an open container on the counter will allow them to become crunchy again after a few hours. Just bake them longer next time.

Tag us on IG or FB and let us know how you like them @TheGestationalDiabeticChef

One Comment on “Roasted Chickpeas 4 Flavors

  1. Pingback: Orange-Chili Salmon - The Gestational Diabetic

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