This past week in the Boston Globe there was a “tell-all” article about how vegetarians went back to meat eating because the vegetarian diet didn’t work for them. The headline was “Confessions of Ex-Vegetarians!”

Now, before I get into it, let me be clear that I’m all for bio-individuality. Bio-individuality means that we’re all different we all need different food to make us feel our best. There’s no perfect diet that’s right for all people. I work with my clients to find the food and lifestyle that makes them feel most vibrant. I’m certainly not on my high horse when it comes to telling folks that they need to be vegetarians.

However, reading the article set me off on a rant! Within the first paragraph, an ex-vegetarian disclosed that the meat substitutes he was eating were giving him headaches, and that’s why he made the shift back to meat.

Now remember, I’m cool with you eating meat  (well, pasture fed meat anyway) if that’s what your body really needs. But to reach for meat because the totally-processed soy products (that are passed off as meat substitutes) are giving you a headache?! Seriously?

Those soy bolognas, soy chicken substitutes and tofu hot dogs are packed with so many chemicals. They are the lowest form of soy protein there is.

So here’s what I have to say, ’cause even though it’s fun to rant now and then, I think I’ll stop soon.

How about adding in some protein rich whole foods and let go of the processed protein? How about going for a whole foods diet versus a substitutions diet?

That brings me to the recipe I have for you today. If you are concerned with getting protein in your diet (although most Americans get plenty) or if you just want a healthy snack, make this super easy Roasted Chickpea Popcorn.

Roasted Chickpea Popcorn:

This chickpea popcorn is a healthy protein-rich, fiber-rich nibble food. It’s not actually popcorn, it doesn’t pop at all, I just called it that because it has that same size and snack appeal that popcorn has.

This recipe is based on a recipe from Whole Living with a few of my own tweaks.

Roasted Chickpea Popcorn

Notes:

• I made two versions one: Italian spiced and one Indian spiced. I’ve included both versions, but you can really make this recipe with any spice combination you love. The next batch I make will have Herbes De Provence (French herbes). 
• I’ve included amounts, but use your own taste buds as a guide depending on how spicy you like your chickpeas.

Ingredients:

• 3 – 15-ounce can chickpeas, drained and rinsed (I soaked and cooked dried beans but canned will work fine too) 
• 3 tablespoon Extra Virgin Olive Oil

For Indian Spiced Chickpeas

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger or 1.5 tablespoons freshly grated ginger
• 1/8 teaspoon cayenne
• 1/2 teaspoon sea salt

For Italian Spiced Chickpeas

• 1 tablespoon Italian Seasoning – Premixed Italian Blend or a blend of Basil, Oregano, Rosemary & Thyme.
• 1/2 teaspoon garlic powder or 3 -4 cloves of freshly crushed garlic
• 1/2 teaspoon sea salt

Directions:

• Preheat oven to 450 degrees.
• Spread chickpeas out on 2 rimmed baking sheets (one baking sheet for Indian Spice, one baking sheet for Italian. You can also make them all one spice blend, just increase the amount of spices). 
• Toss chickpeas with oil and spices until coated.
•  Roast, stir chickpeas occasionally, until chickpeas are golden and crunchy,
• about 30 -40 minutes.  Start checking them at 30 minutes.
• Let cool completely.

Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t.

4 Responses

1. sue cross says:

   January 23, 2012 at 3:09 am

   Hi Nina,
   I can’t wait to try your version of the chick peas! I have been making something I call “Healthy Chicks” with a can of chickpeas, 1-2 squeezed lemons, 2 TBS olive oil, 2 cloves of garlic and lot’s of tumeric (1TBS) and salt and pepper. I also spread them in a single layer on the pan and roast at 400 until golden crispy. What I love about this snack is that it satisfies the same craving that chips and french fries do, but in a much healthier way. What I love most about healthy chicks is that my teenage and daughter and her friends can’t get enough of them!

   Reply
   • Nina Manolson says:

     January 23, 2012 at 3:22 am

     Mmmm, your version sounds delicious. I think I’ll do yours and add the Italian seasoning. I like the sound of the lemon. I think I’d really like that.

     Reply
2. MEGE POSNER says:

   January 25, 2012 at 8:43 pm

   Hi Nina, All summer I make roasted Garbonzo beans with lots, 10 cloves of garlic sliced shallots bay leaves fennel seeds and olive oil. I then add it to sauteed greens, its truly delicious and your house will smell so good.

   Reply
   • Nina Manolson says:

     January 26, 2012 at 2:36 am

     Yum, garlic mania – love it. I’m going to make your version for sure! Thanks Mege!

     Reply