Do you think we’re better off eating three square meals a day sans snacks or eating little and often through out the day? I generally sit in camp one but that’s not to say that I don’t get 3:30itis snack cravings.

Healthy affordable snacks are one of the things I find hardest. Fresh or dried fruit is quick to grab, but it’s not sustaining. Nuts are filling but they can get expensive. A thick slice of sourdough avocado toast is often more than I really need.

This little recipe is a great healthy alternative. Filling, satisfying and cheap. The cooking time is long, but the active time involved in preparing these is pretty minimal. It’s the kind of thing you throw together while doing other things; in the kitchen or elsewhere.

What’s your go to snack, come 3:30?

Roasted Chickpeas - Balancing Glass Jars

Smoked Paprika Roasted Chickpeas

1 cup of dried chickpeas – soaked overnight
1/2 tbsp coconut oil – melted
1 tbsp smoked paprika
1 tsp salt

1. Place the pre soaked chickpeas in a large pot and fill with six cups of water. Bring to the boil, and then reduce to a simmer for 1 hour. Chickpeas are cooked when they are firm to the touch but easily squished.
2. Pre-heat oven to 180º and line a baking tray with baking paper. Drain the chickpeas and mix well with remaining ingredients. Spread out on the baking tray in a single layer so that they cook evenly and don’t get soggy.
3. Roast for 1 hour, stirring half way through to ensure an even roast. Chickpeas are cooked when crunchy. Let cool completely before storing in an air tight container. Keeps for a week.

Though I haven’t tried it, I imagine you could use canned chickpeas for this recipe. You may just need a longer cooking time. Play around with spices and flavours. One of my favourites is curry powder. Remember that the fresher your spices are the better these will taste.

If you’re after a little healthy info about chickpeas check out this post.