Why Roasted Chickpeas Should be a Staple in Your Meal Prep Game
I’ll let you in on an embarrassing secret: I tried meal prepping once, and it was the bane of my existence for exactly three days. By the fourth day, I was reflecting on my epic failure from the drive-thru line at Wendy’s.
Pinterest and Instagram influencers make it all seem so easy—their colorful and creative meals, always neatly displayed on crisp white countertops, appear to be impossibly effortless. Meanwhile, I’m pulling my hair out in my cluttered kitchen, trying to figure out how I’m going to turn a random assortment of ingredients into a (hopefully) edible five-day meal plan.
So, no, I can’t help you make Sweet and Sour Chicken on Sunday that’s still appetizingly sweet and sour by Thursday.
But I can tell you this: Roasted chickpeas are God’s gift to those of us who need a little help in the meal prepping department.
A healthy substitute for potato chips or French fries, this simple little side dish (or, if you’re like me, main course) is so easy to make in bulk at home and will stay fresh for days.
My method is extremely simple: Just drain a few cans of chickpeas, toss them with olive oil (or your preferred cooking oil that can withstand high heat), and season the heck out of them. I’ve experimented with my spices, but almost always end up using an ungodly amount of cayenne pepper and paprika, with just a touch of cumin and garlic to balance things out. However, your options are limitless. My rule of thumb—if you like a flavor on regular ole potato chips, it’ll probably work on chickpeas.
Throw your seasoned chickpeas in the oven at about 400° for half an hour, and you’ll have yourself a crispy, savory snack that’ll stay fresh in an airtight container (store at room temperature or in the refrigerator, depending on preference) for days to come.