I thought eating and cooking Vegan was going to take so much time making snacks, but boy was I wrong. I don’t know why it never clicked in my head that when you use less ingredients it takes less time. It also surprisingly cost less money too. Ingredients last longer without animal product and when you are cooking for one that 5 dollars you spend on bread will last weeks. Even though I’m not convinced yet to keep eating a vegan diet after September due to my Chobani and salmon cravings but it’s not as hard as I thought. Earlier today I was craving a savory snack so I made crunchy taco chickpeas. This snack is a great protein and fiber fix.
You will need:
- 1 Can Drained and Rinsed Garbanzo Beans
- 1/4 Tsp Black Pepper
- 1 Tsp Olive Oil
- Taco Seasoning ( 2 Tsp Chili Powder, 1 Tsp Paprika, 1 Tsp Cumin, 1/2 Tsp Onion powder, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper) You must make your own taco seasoning unless you can find a taco seasoning that doesn’t contain milk. I was surprised to find out that milk was in most taco seasonings.
Pour pepper and taco seasoning onto garbanzo beans.
Mix the seasoning with the garbanzo beans. Some will have more than the rest but they will still absorb the flavor and crunch with baking.
Preheat over to 400. Spread olive oil onto baking sheet and spread out the garbanzo beans onto the pan. Bake for 13-15 minutes.
1/2 Cup – 140 Calories, 6g Protein, 5g Fiber, 1g Fat, 20g Carbs