garbanzo beans

Snack Time! Chickpea Poppers and Granola Bars

Okay!  Here are two of my favorite snacks (my 2 year old daughter loves them too).  The chickpea poppers are something I make often, since they don’t last long, and I find myself eating half of as soon as they come out of the oven.  And the granola bars are from my FAVORITE food blogger, Jenn Segal – Once Upon a Chef,  If you are not subscribing to Once Upon a Chef, start.  She is fabulous, and is the one who made me feel like I could start a blog of my own, Thank you, Jenn!

The chickpea poppers are a recipe from a cookbook my brother Michael and his family (Meredith, Myla, and Lea) gave me one year for my birthday.  It’s The Mom 100 by Katie Workman, and it’s wonderful.  I did  basically nothing to this recipe, well, except doubling it because these bite sized beauties are amazing.  Please enjoy these delicious, nutritions snacks!




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Chickpea Poppers

(adapted from The Mom 100 cookbook by Katie Workman)

  • 2 cans of garbanzo beans (chickpeas)
  • 2 Tablespoons Olive Oil
  • 1 1/2 teaspoons salt

Preheat oven to 375 degrees.  Drain and rinse two cans of garbanzo beans.  Dry on a dishcloth.  Fear not the skins that come off of the chickpeas, they will eventually turn into your favorite bite.  If I had the time and energy to peel the skin off of each chickpea, I would.  The little skins are like potato chips once cooked! After the chickpeas are dried, place them on a large sheet pan (cookie sheet) and, with a spatula, toss with Olive Oil and salt.  Bake for 35 to 40 minutes.  Some chickpeas will be crisp, some soft, the variety makes them unique and perfect.  Sometimes I like to add a Tablespoon of Curry to spice things up!  Feel free to mix in any combination of flavors you like, and let me know what worked for you.

Granola Bars

(adapted from Jenn Segal

  • 6 Tablespoons butter
  • 1/3 cup dark brown sugar
  • 1/4 cup honey
  • 2 Tablespoons Pure Maple Syrup
  • 1 1/2 teaspoons vanilla
  • 1/8 (generous) teaspoon salt
  • 2 cups Quick Oats (1-minute oats)
  • 1 3/4 cups crispy rice cereal (i.e. Rice Krispies)
  • 1/2 cup slivered almonds
  • 1/4 cup ground flaxseed
  • 1/2 cup craisins (or dried cherries, or raisins), optional
  • 1/3 mini chocolate chips (or to taste), optional

Prepare a 9×13 cake pan with foil (leaving a 2 inch overhang for easy removal).  Spray the foil lined pan with cooking spray.

In a large sauce pan combine butter, sugar, honey, and maple syrup and heat over medium heat until bubbly and slightly thickened.  Whisking occasionally. About 3 minutes.  While butter mixture is heating, in a separate bowl combine the oats, rice cereal, almonds, flaxseed, and put aside.

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Once the butter and sugar come together, take the mixture off the heat and add the vanilla and salt.  Then add in the oat mixture and stir to incorporate.  Add in your craisins(raisins, cherries, etc.), if using, combine and pour into your prepared 9×13 pan.  Evenly distribute your granola bar mixture using a spatula.  Sprinkle all, half, or however many mini chocolate chips you want over the top (my daughter prefers them without the chocolate chips and I prefer them with, we end up half and half) and gently press them into the granola bar mixture.

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Refrigerate for at least an hour.  Remove and slice into bars.  I like to store mine in the refrigerator in a parchment lined tupperware.  These bars will last about three to five days at room temperature, and longer in the refrigerator.  Please enjoy!

The best granola bar!

The best granola bar!