Honey & Mustard Roasted Chickpeas

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack.

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack. Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals, especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals, especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.

If you are ever stuck for ideas for what to have as a healthy snack, then why not give chickpeas a try. Roasted chickpeas make for a perfect snack and they will keep you fuller for longer due to their high protein content. They are easy to prepare and can be flavoured in 100s different ways depending on your personal tastes and desires.

Today I want to share with you one of my favourite ways – honey and mustard chickpeas, a very nice sweet and sour combination, which should appeal to most.

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack. Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.

Ingredients:

  • 1 tin of chickpeas (400g)
  • 2tsb sunflower oil
  • 2tsp raw runny honey
  • 2tsp Dijon mustard
  • 1/2tsp salt

Method:

Preheat the oven to 200C

Drain and wash chickpeas, then help them dry by patting them with some kitchen paper towel.

Once dry, spread them on a large baking tray and lightly drizzle with the sunflower oil.

Gently shake the tray and make sure all the chickpeas are evenly coated.

Sprinkle generously with salt and pop into the earlier preheated oven for 20 minutes.

In the meantime whilst you are waiting, mix the honey and mustard together.

When the time is up, remove your chickpeas from the oven, gently tilt the tray to move them to one side so they are all bunched up and then drizzle with honey and mustard mixture. Using a silicone spatula stir the chickpeas around ensuring that they are all evenly coated. Finally spread them out again all over the baking tray and pop back to the oven for an additional 10 minutes, stirring once half way through the cooking time.

The chickpeas should be totally dry and crunchy. If they are still slightly wet inside you might need to increase the cooking time but check them every few minutes as you don’t want them to burn.

Cool and enjoy!

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack. Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals, especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.Apparently, they can be stored for up to a week but my batches never seem to last more than a day so I cannot vouch for it. 🙂

High protein, crunchy and super tasty these Honey & Mustard Roasted Chickpeas make for a perfect healthy snack. Chickpeas are a nutrient-dense food, which provide a rich content for protein, dietary fibre and minerals especially iron. They have been associated with a number of possible health benefits for different medical conditions but for me there is one main reason to eat them… the taste… I love chickpeas, they are perfect as a main meal such as falafels, as an addition to soups or salads and of course as shown here, as a healthy snack.

Homemade Nutty Falafel

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Ingredients:

  • 300g dry chickpeas
  • 50g pecans
  • 50g fresh coriander; chopped
  • 30g fresh flat leaf parsley; chopped
  • 3 large cloves of garlic; halved
  • ~2cm piece of fresh ginger; peeled and roughly chopped
  • 1 medium size onion; roughly chopped
  • 1tbsp spelt flour
  • 1 1/2tsp salt
  • 1 1/2tsp black pepper
  • 1tsp cumin
  • 1/2tsp chilli flakes
  • ~100ml olive oil for frying
  • 1.5l water for soaking

Method:

Pour 1.5l litre of filtered water to a pot, add the chickpeas, pop the lid on and leave to soak for at least 10h (overnight works best).

When you are ready to make your falafel, drain the chickpeas then pop them into a food processor.

Add all other ingredients spreading them evenly around the processor bowl but leaving the pecans to be added last. They will help to weigh down the fresh herbs, which means that everything will better stay in place while mixing.

Use the pulse function until your mixture is coarse to semi-coarse. Do not over pulse / mix or you will end up with a hummus-like texture, which isn’t ideal for falafels.

Once done, remove the blade from your food processor and start forming your falafels. I used an ice-cream scoop to measure mine out and the mixture should yield 24 almost perfect balls of falafel 🙂

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:

  1. Pop the blade back on your processor and pulse few more times.
  2. Pop it into the fridge to help firm it up a bit
  3. Or worst case scenario add some eggs to help it glue together, but you really shouldn’t need to do this, if you followed the measurements as stated.

Once all your falafels have their final shape, it’s time to fry!

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).

Bring the oil up to 180C before popping your falafels in. Do not over crowd the pan. I cook 6 at the time despite having space for 12 or even 15. More falafels at one time popped into the pan means a bigger drop in the oil temperature once you put them in (this will result in your falafel soaking up the oil making them greasy) and a general inability to turn them with ease, so take it easy and fry them in batches.

When I fry the oil drops to 170C, this is temperature of my oil once all new falafels are in. I heat it up to 180C again as quickly as possible before turning the heat down and cook for about 5-6 minutes turning regularly

When done remove with a slotted spoon and place on some kitchen roll to soak up any residual oil.

Serve warm or cold with a green salad or go classic and add into a wrap.

Most importantly of all though… enjoy!

Do you like falafel?

What’s your favourite way of serving them?

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Chickpeas & Pomegranate Salad with Lime Dressing

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…Ingredients:

For the salad

  • 6 sweet colourful baby peppers
  • 1 tin unsalted chickpeas
  • 1 tin black beans
  • 1 large pomegranate
  • Handful of fresh curly parsley

For the dressing

  • 2 limes; juiced / ~40ml lime juice
  • 4tbsp olive oil
  • 1tbsp Dijon mustard
  • 1tbsp raw runny honey

Method:

First let’s prepare the dressing.

Pop all ingredients into salad dressing shaker and mix well.

Put aside and let it “marinate” for a bit.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Now, for the salad itself.

Open both the chickpeas and black beans and drain whatever liquid is in the tin, wash the beans well and then drain again to reduce liquids added to the salad.

Peel and deseed the pomegranate. Pop its fruits into the bowl you intend to mix the salad up in.

Wash and finely slice the baby peppers leaving them in rings.

Finely chop the handful of parsley stalks.

Finally add the drained beans.

Gently mix or toss all ingredients, add dressing to taste and enjoy!

If you are quick enough when dealing with the pomegranate this light meal shouldn’t take you more than 5 minutes to prepare! Lately I am finding that I am going totally mad for pomegranates but I am still searching for the perfect way to peel and de-seed them.

Just in case you are wondering, I didn’t forget about adding salt, pepper or any other spices; it’s just that they simply aren’t needed here. The ingredients and the dressing work together so perfectly that there really isn’t any need for additional flavours.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Chickpeas and Sardines Dog Treats

Super quick and easy to prepare, these doggie treats only use three ingredients yet they are very nutritious and super tasty (oh yes they are so good I’ve even tried them myself)… so I am absolutely sure your pooch will love them as well.

Super quick and easy to prepare, these doggie treats only use three ingredient yet they are very nutritious and super tasty, so I am absolutely sure your pooch will love them. Ingredients:

  • 250g roasted chickpeas
  • 240g sardines in oil
  • 2 eggs; lightly whisked

Method:

Prepare one large baking tray and preheat your oven to 180C fan.

If you don’t have roasted chickpeas you can simple roast tinned chickpeas in the oven. Just open the tin, drain and wash them a few times to get rid of any salt, then pat them dry with some kitchen towel. Spread them out evenly on a large baking tray. Add a small amount of olive oil and roll them around a bit in order to coat them evenly. Place the tray into the oven and set the temperature to 220C. Let the temperature rise from cold with the chickpeas inside, then keep them in and roast for a further 20-25 minutes once the temperature reaches 220C. Stir them every 6-8 minutes or so, so they can roast evenly. Once the time is up, turn the oven off but leave the chickpeas inside the oven for at least another 30 minutes. Finally remove from the oven and allow them to cool completely.

Whichever way you have prepared your roasted chickpeas now we need to place them into a food processor and pulse until they resemble flour with some coarse breadcrumb sized bits remaining (the idea is not to fully “grind” them into dust so the treats, once baked, can have some texture and crunchiness).

Then in a large bowl mix the grinded chickpeas, the sardines including their oil and the 2 whisked eggs.

Mix well until all ingredients are fully combined.

Remove from the bowl and place on a worktop.

Use a rolling pin or simply shape with your hands until the mixture is about 1cm thick. Cut into desired shapes and place them onto your prepared large baking tray.

The treats do not grow so you don’t have to worry about spacing them out, they also have enough oil so no sticking will occur 🙂

Bake in the earlier preheated oven for 15-18 minutes or until no longer soft to the touch.

Remove from the oven and move onto a cooling rack and allow to cool completely.

Store in an airtight container.

Super quick and easy to prepare, these doggie treats only use three ingredient yet they are very nutritious and super tasty, so I am absolutely sure your pooch will love them. I hope your dog will love them….