SPICY BAKED CHICKPEAS AND PUMPKIN SEEDS, WITH KALE CRISPS

This week Louise Murray, our in-house Integrated Health and Mindfulness Coach, is encouraging our members to make smart snack choices. This means choosing a combination snack - one that contains protein, healthy fats and fibre, ensuring you feel fuller for longer and avoid a blood sugar roller-coaster.

This snack choice ticks all of the above - the chickpeas are high in both protein and fibre, and the olive oil and pumpkin seeds are a healthy fat option. Pair with crispy kale for added fibre, whilst also boosting your dark green vegetable in-take.

Spicy baked chickpeas and pumpkin seeds

Ingredients

• 1 x 400g tin of chickpeas (drained)

• 3 tbsp of olive oil

• 1 tsp of smoked paprika

• 1 tsp of cumin

• ½ tsp of garlic powder

• Salt and Pepper to taste

Method

1. Pre-heat the oven to 200°C.

2. Drain and rinse your chickpeas. Pat the chickpeas dry with kitchen towel and remove any loose skins from the outside of the chickpeas

3. Place the chickpeas in a bowl and add in the olive oil, paprika, cumin, garlic powder, salt and pepper. Mix until the chickpeas are evenly coated.

4. Transfer the chickpeas to a baking tray lined with baking paper.

5. Place in the centre of the oven and roast for 15 minutes.

6. Whilst the chickpeas are roasting, add the pumpkin seeds to the bowl and stir so they are coated in any of the remaining spices and oil. Once the chickpeas have roasted for 15 minutes take the tray out of the oven and add the pumpkin seeds. Turn the chickpeas and mix in the pumpkin seeds before returning to the oven for a further 5 minutes.

Top Tips:

• Make sure the chickpeas are dry before adding the olive oil and spices, this will ensure that they crisp up!

• Store at room temperature in an airtight container. These will keep for up to two days.

• Play around with flavour combinations: chilli powder, curry powder, sesame oil, turmeric and ginger!

Kale crisps

Ingredients:

• 75g of kale (tough stalks removed)

• ½ tbsp olive oil

• Pinch of salt

Method:

1. Pre-heat the oven to 150°C and line 2 baking trays with baking paper.

2. Wash the kale and thoroughly dry with kitchen towel.

3. Tear the kale into smaller pieces and place in a bowl. Add the oil and massage into the kale.

4. Distribute the kale between the two baking trays. Sprinkle with the salt.

5. Bake for 18-20 minutes, tossing halfway through. The kale should be crisp but still green.

Top tip: Add ½ tsp of your favourite spice - we kept it plain due to the spice of the chickpeas!