As a vegetarian I love nuts as a protein packed snack, but they can be fairly expensive, so I have to limit them as a stand alone snack. While an ounce of almonds has just under 6 grams of protein, an ounce of chickpeas has just under 2 grams of protein. That seems like a big difference, but you could certainly eat three ounces of chickpeas for less money than one ounce almonds, particularly if you have a coupon for the beans.
You can get coupons for beans by signing up for emails from S&W. I received a coupon from this week for $1.00 off 2 cans of beans. Right now at WinCo S&W beans are on sales for $0.68, making them $0.18 a can when you buy 2. That is a really good price.
This week I made these tasty roasted chickpeas. I think they sound strange, but man they are good. My kids also love them. Particularly my daughter, who HATES beans. Typically she will spit any kind of bean out the second it touches her tongue, but the ate the majority of these beans. Which is great, because they are cheap and supper easy to make.
- 1 15oz can Chickpeas, drained and rinsed
- 3 Tbsp Olive Oil
- 1 tsp dried Rosemary
- 1 tsp dried Thyme
- 2 tsp Sea Salt
Preheat oven to 450. Place beans in a single layer on a rimmed baking sheet and bake for 10 min or until beans start to crisp up. Once beans have started to crisp mix in the oil, herbs, and salt. Return to the oven and bake for 5 min or until they become fragrant. Serve hot or at room temp. Let cool completely before storing in an airtight container.