Thursday, August 16, 2012

Roasted Salt + Vinegar Chickpeas

It takes some real time to adjust to being on a diet for the rest of your life because your body has to the gall to not process gluten. I mean, once you start looking, it feels like gluten is in everything! No brainers like sandwich breads and cookies are one thing, but worrying about the malted barley in Rice Krispies and learning that the main ingredient in soy sauce is actually wheat feels absolutely overwhelming.

In the last couple of months, several of my friends have figured out that what has been making them feel so poorly is gluten. As they navigate their lives towards healthy, happy living and eating, they are constantly playing detective, sniffing out and finding gluten wherever it may be. Because food is not only essential to living but is the foundation upon which we build our social lives (What are you doing this weekend? Wanna go to dinner? Brunch? Out for drinks?), it becomes nearly as important for the friends and loved ones of those who have celiacs or a gluten-intolerance to be cognizant of these necessary dietary restrictions.

Now one of my gluten-intolerant friends would probably argue with this point. She wouldn't want to be considered "that girl" - a perceived pain in the ass who dictates where to go to eat on Friday night or what others serve as Game Night snacks. But I'd vehemently argue otherwise, for what kind of friend doesn't take into consideration another friend's health and happiness?

With all that being said, I've decided to add a "gluten-free" label to my recipe posts and whenever possible to add substitutions that will make a seemingly gluten-free dish actually gluten-free.

Here is a great recipe I found for Salt + Vinegar Chickpeas, a gluten-free snack for everyone to enjoy.

Salt + Vinegar Chickpeas

In a large pot, bring to a boil:
4 cups vinegar
2 cans chickpeas, drained
Turn off heat, cover with lid, and let sit for thirty minutes.

Preheat oven 425ยบ

Line a cookie sheet with aluminum foil. Use a slotted spoon to carefully place chickpeas on foil. Drizzle chickpeas with olive oil and sprinkle with sea salt.

Bake for 45 minutes, shaking pan gently to flip over the chickpeas about halfway through. Because the heat so high, it is more likely for the chickpeas at the edges to burn, so I set my timer in five (5) minute increments for the last twenty (20) minutes and shook the pan from side to side to switch up the inside and outside chickpeas.

Let cool completely before storing in an airtight container.

Eat up!

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