Packing a gluten-free Vegetarian Toddler Nut-free Lunchbox: Roasted Chickpeas


When we started Kira at her new preschool, we found that it was a nut-free facility. One of my favorite things about the place was that parents provided their own healthy lunches and snack supplements. But I started running out of ideas for things to send to school with Kira. She could only have fruit, crackers, pretzels, and snap peas so many times before it got old. One day I was somehow reminded of a recipe that appeared on many blogger’s pages some time back for roasted crunchy chickpeas. They were a high-protein, nutritious snack that didn’t need to be refrigerated, and it occurred to me that they might be perfect for her nut-free lunchbox. That morning I roasted up a batch and offered them to Toddler Yum. To my delight, she scarfed them down and loved the crunchiness of them. “Crunchy Chickpeas! I want more crunchy chickpeas,” she exclaimed, gobbling them up. I stole some of the batch and had to admit that they were indeed a tasty snack. More than a dozen batches later, they’ve become a household favorite with everyone from my carnivorous dad, low-carb mother, nutritional yeast fan DH and needless to say, me and toddler yum.




I know it has been a little while since I posted. The reason is that we’ve been quite sick with a cold that just wouldn’t quit. Toddler Yum’s cold turned into ear infections, and mine (as well as my mother’s) turned into pneumonia. So, I write this reclining on the couch, with the dear senior cat ra snoring and purring on my ankle and Downton Abbey playing on the television. The DH has been cooking soups for me all day, and roasting vegetables, and roasting chickpeas, and baking gluten-free french bread and brownies. Do I know how to pick them or what!

Stay tuned for any delicious recipes he comes up with… and the next sign up for Adopt a Gluten-free Blogger in early February.

Here’s me and my girl today, post chickpea scarfing.

Toddler or Mama’s Lunchbox Roasted Chickpeas
Ingredients
1 can chickpeas, drained
2 tsp olive or grapeseed oil
herb blend (I prefer bouquet garni or herbes de provence)
herbamare or other mild herbal salt blend (salt-free is ok)
smoked paprika
1 tsp. nutritional yeast
Directions
Preheat oven to 400f. Line a large baking sheet with parchment paper. Drain chickpea in a strainer. You may rinse if you wish to get rid of some of the salt. Put in a bowl lined with a cloth towel. Pat the chickpeas dry and rub off any translucent skins that come off easily. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel. Drizzle your oil over the chickpeas and evenly distribute over the chickpeas. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast. Roast for 30-40 minutes. If you like them extra crunchy, but don’t want to run the risk of burning them, you can turn off the oven and keep the chickpeas in the oven until they have reached a desired level of crunchiness.
Notes
Toddler Yum loves this recipe!

Here are some of my friend’s recipes:
Diane’s Roasted Chickpeas
Shirley’s Roasted Chickpeas
Jaden’s Roasted Chickpeas


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11 Responses to “Packing a gluten-free Vegetarian Toddler Nut-free Lunchbox: Roasted Chickpeas”

  1. Oh, I love that you all are now hooked on roasted chickpeas! I think I’ll make some in the morning for my breakfast. :-) I haven’t had them in while, but just adore them. But I don’t love that you all have had such a hard time with illness of late. :-( All the photos of you two are still wonderful though!

    Thanks so much for the link love, dear!
    Shirley

  2. I love roasted chickpeas and often wondered how to make them, thanks for sharing how you did, I am so going to try this out. I do hope you and your loved ones get better soon.

  3. This so amazing.Perfect for me and my son.

  4. What a great idea! We love chickpeas. Another great snack just in time for the superbowl! Hope you all feel better soon! Then you can enjoy the beautiful weather! Liz

  5. Ohh I am so excited about this recipe! I have all of the ingredients on hand and can’t wait to make it this week.

  6. Thanks for sharing this! I’ll be passing it along to my sister, who has a GF Vegetarian toddler to feed! My sister works full time as a social worker and is pursuing her Master’s degree on the weekends with internship hours some evenings, so easy recipes like this are really great for her. She’s always looking for easy ideas. Feel better soon!

  7. wow toddler yum has grown!
    my grandmother used to make roasted chickpeas all the time, especially for a long night of watching wrestling on tv. yep, that was my grandma. i never was very interested in the show but made sure i was around whenever the chickpeas appeared!

  8. LOVE roasted chickpeas. They are a staple around here. Does anyone like spicy? I sometimes use Hot Sesame Oil from the Asian Market with some GF soy sauce. YUM!!!! Regular Toasted Sesame Oil is good for those that like less of a kick. If you drain the chick peas and let them soak in your sesame oil/soy sauce combo on the counter for about 30 min, they suck up an amazing amount of flavor. Stir them every once in a while then bake. I often make two different flavors side by side on the pan so everyone is pleased.

    I’m with you on the Downton Abbey obsession! We don’t have TV, so I have to wait until Monday for it to load on their website. That extra day just about kills me knowing so many others have already watched! LOL

    I hope you are all feeling well soon. My dh returned from New Zealand last week and promptly shared an evil stomach virus with us. Next time, he gets quarantined! Rest and be well.

  9. Donna Spencer Says:

    This recipe sounds really good. I usually have some chickpeas on hand, so I’ll have to make these.

    Baby Yum is so sweet. I always enjoy seeing her picture. She looks just like her Mommie! That’s a cute picture of the both of you. I’m sorry you have been sick. Hope your all better by now.

  10. I absolutely LOVE roasted chickpeas!! One of my favorite road trip snacks!
    Such a great photo of you and your daughter, so sweet. Sorry you are sick, you would never know by that photo, you look great. Hope you are well soon!

  11. I love roasted chickpeas too! Sorry you’ve been sick. Hope you are doing better by now. How lucky you are to have a hubby that cooks. Yes, I’d say you do know how to pick them.

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