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  1. Cooking

Need a snack? Buy a can of chickpeas, and make these recipes

Roasted sweet potato and tomato wrap. [MICHELLE STARK | Times]
Published Aug. 12

This week's recipes are mostly inspired by the fact that my husband and I are about to embark on a road trip up the East Coast to see a beloved friend get married.

Being the person I am, I started dreaming up the snack menu weeks ago. With kids heading back to school, I know road trip season is coming to an end. But snack season is just ramping up.

These three recipes work equally well as an after-school snack, a 3 p.m. work desk snack or a car snack.

For the car ride, I plan to load up on crunchy things, so I wanted a dip that could bolster the chips. Homemade hummus seemed like an ideal choice. It hit all the snack criteria I strive for: healthy-ish, cheap and simple to make and clean up.

Chickpeas go a long way toward checking off all those boxes, the versatile legume an affordable way to load up on protein.

So in keeping with that theme, I came up with two other snacks that can be made with a can of chickpeas: a roasted chicken wrap with sweet potatoes, and crunchy chickpeas and nuts.

Roasted Chickpea and Sweet Potato Wrap

1 large sweet potato, peeled and chopped into cubes

1 cup grape tomatoes, halved

½ tablespoon olive oil

Salt

Pepper

1 ripe avocado

2 lemons, divided

1 clove garlic, finely chopped

¼ cup finely chopped onion or shallot

1 (15.5-ounce) can chickpeas

Salt and pepper

4 large whole wheat tortillas

Preheat the oven to 400 degrees. Spread out the sweet potato cubes and tomatoes on a lined baking sheet. Drizzle olive oil over the veggies, sprinkle with salt and pepper and toss to combine. Roast for about 15 minutes or until tender and the edges are browned.

While the sweet potato is roasting, mash the avocado in a bowl. Squeeze in the juice of one lemon. Add in the garlic and onion. Add in the chickpeas, roughly mashing them into the mixture. Season with salt and pepper to taste. Mix well.

Spread the avocado mixture onto each tortilla. Spoon sweet potato-tomato mixture onto tortillas. Squeeze some lemon juice over the top of everything. Roll up the tortilla and serve.

Source: Michelle Stark, Tampa Bay Times

Crunchy Chickpeas With Nuts

1 (15.5-ounce) can chickpeas, rinsed

3 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon cinnamon

¼ teaspoon ground allspice

¼ teaspoon salt

1 cup cashews, almonds, walnuts, or a combination of all three

Preheat to 450 degrees. Blot chickpeas dry and toss in a bowl with oil, cumin, cayenne, cinnamon, allspice and salt.

Spread on a rimmed baking sheet. Bake, stirring once or twice, until starting to get brown and crunchy, about 15 minutes.

Reduce oven heat to 350 degrees. Add nuts to chickpeas on pan, shake to incorporate, then cook for another 10 minutes. Let cool on the baking sheet for 15 minutes.

Source: Michelle Stark, Tampa Bay Times

Chipotle Pumpkin Hummus

2 tablespoons lemon juice

¼ cup tahini

3 cloves garlic

1 teaspoon kosher salt

1 (15.5-ounce) can chickpeas, drained and rinsed

2 teaspoons olive oil, plus more, to top

2 chipotle chiles in adobo, plus adobo sauce, to taste

1 (15-ounce) can pumpkin puree

1 teaspoon ground cumin

½ teaspoon smoked paprika, plus more to top

Roasted, salted pumpkin seeds, to top

Pulse the lemon juice, tahini, garlic and salt together in a food processor or blender until it forms a paste. Add in the chickpeas, olive oil and chipotle chiles and pulse until smooth. Add in the pumpkin puree, cumin and smoked paprika and pulse until well combined.

Transfer the hummus to a bowl and swirl the top using the back of the spoon. Drizzle over a little additional olive oil. Sprinkle with smoked paprika and top with roasted pumpkin seeds. Serve immediately or refrigerate until ready to serve.

Source: Michelle Stark, Tampa Bay Times

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