Well, this is the first recipe on Toddler Tuesdays that I can say was a huge hit, and yet will never be made again. Interesting, right? Keep reading...
Landon has entered the lovely phase of toddlerhood where he is exceptionally skeptical of all new foods, especially ones with different colors and textures. He is getting pickier by the day. Being the
insane loving mom that I am I am constantly trying to find ways to get him to eat new and nutritious foods, even if he is constantly trying to snub me for anything that isn't a Goldfish cracker. I had seen these roasted chick peas floating around the internet and though that was a super interesting idea. Landon loves crunchy things, he loves small stuff, and he tends to prefer snacks to meals. Therefore I was sure these would be a hit. And they were!! He ate several, which is huge for him the first time he tries a new food.
However, later on in the day we noticed that he had an allergic reaction to something he ate. We had fed him these just before leaving for a BBQ, where he ate all foods prepared by others in various kitchens (a logistical nightmare to a parent of a child with multiple food allergies), but I diligently hunted down the chef of each dish and asked if it contained any of his allergens. I thought we were safe... but there was a reaction. I did some research and it seems that some kids with peanut allergies can't eat chick peas because they are in the legume family. Well, you learn something new every day... So I'm not sure if it was the chick peas or something else from the BBQ, but for now, I'm laying off. However, for those of you out there with toddlers (or who just like chick peas!) these are awesome. There are tons of flavor combos, and essentially this is more of a method rather than a recipe! Toss in any seasonings you want- cajun to make is spicy, lemon basil to give it some pucker, etc. Or try my sweeter version listed below. You really can try anything with this and have a great, easy, healthy snack!
1 14 oz can chick peas (rinsed, drained, and patted dry)
1 tsp olive oil
1/4 tsp salt
1 tsp favorite seasonings (I used Italian seasonings and garlic combined)
Options: If you want a sweeter variety, use melted butter in place of oil and use some brown sugar/cinnamon in place of the seasonings.
1- Preheat the oven to 425.
2- Line a jelly roll pan (or cookie sheet with edges) with parchment paper or a silpat. Evenly lay the chickpeas out in a single layer.
3- Roast for 40 minutes, flipping halfway through.
4- Toss the roasted chick peas in a large bowl with oil and seasonings. Stir well. Enjoy.
Note: They can be stored for up to a day or two in an airtight container, but mine got moldy on day three!