I went keto/low carb before and I felt absolutely fantastic. The problem was, I love carb-rich foods and it was a matter of time before I went back to it. I’ve been talking about doing a low carb diet again before I begin my half-marathon training, as it does have many purported and anecdotal benefits. Generally, I personally felt more mental clarity, less gastric distress, and overall more energized. Why I stopped? Lifestyle, food preference, and training needs.
Another reason I can never be life-long keto, paleo, whole-30 or the like is chickpeas (all these diets require either low carb or no beans/legumes). They are pretty much a staple in my life from hummus to vegan burgers to roasted chickpeas to raw in my salads. Chickpeas are:
- packed with protein
- full of fiber
- nutrient rich
- super versatile for cooking
One of my favorite ways to cook chickpeas is roasting them. They get a slightly crispy outside and soft texture inside that makes my mouth so happy. You can throw them over grains, in a salad, or toss into a wrap.
This marinade is the perfect blend of herbs and spices to give these roasted chickpeas a flavorful punch. I started off making this a chimichurri but got inspired by all the herbs in my moms mini-garden. I used mint, parsley, and cilantro for this version, but you can certainly throw in whichever herbs you have on hand to make this your own. I love adding in the cashews at the end so they add a little crunch to the marinade.
This recipe makes more than required for a single can of chickpeas so feel free to throw the rest over a package of tofu and add a few tablespoons of soy sauce. It can also be a good sauce to have over grilled chicken or fish.
- 1 can chickpeas, rinsed
- 1/4 cup extra virgin olive oil
- 3 cloves of garlic
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 cup mint
- 1/4 cup minced red onion
- 1/2 tsp paprika
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 1 tbsp red wine vinegar
- 1/4 cup cashews
- 1/4 tsp salt
- 1/8 tsp pepper
- Pre-heat your oven to 375F and line a baking sheet with parchment paper.
- Drain a can of chickpeas and rinse thoroughly in a mesh strainer. Let is sit on the side and allow it to dry off while you make the marinade.
- In a food processor, add the olive oil, garlic, herbs, red onion, spices, and red wine vinegar and place on high until it has a pesto-like consistency.
- Next, add in the salt, pepper, and cashews, pulsing until the cashews are coarsely chopped in.
- Add three to 4 tablespoons of the marinade to the chickpeas in a bowl and mix until evenly coated. Transfer to the lined baking sheet and place in the oven for ~15 mins.
- Remove and add an extra tablespoon for marinade if desired. Serve over grains, salad, or in a veggie wrap.