Ted and I are emerging from what seemed like an especially long winter, each determined to shed several pounds by shorts season. We’re using the free version of the “Lose It” app to track calories, while ramping up our exercise quotient (also because we are training for the TD Beach to Beacon, a famous Maine 10K race held in early August).
Because he’s a guy, Ted has of course already gone down a pants size after three weeks, while I’ve maybe lost a pound. But no matter: I feel better, and my clothes are a tad looser. We’re eating yogurt and frozen wild blueberries for breakfast, salads for lunch, and lean meat or fish, with plenty of vegetables for dinner. Most importantly, we’ve limited our drinking to beer and wine, with maybe a cocktail on the weekend. Two of our favorite libations, sparkling wine and vinho verde, are comparatively low in both alcohol and calories—and both are perfect for warm-weather sipping.
The potential bump in the road toward our new, svelter selves is, as you might guess, snacks. Fox’s potato chips are most certainly out, and one can only eat so many baby carrots. Thanks to my late-night Pinterest habit, we have recently discovered roasted spiced chickpeas, which, trust me, are a marvel. We’re fans of chickpeas to begin with, and usually have a couple of cans in the pantry for one of our favorite quick meals. Tuna, Chickpea and Artichoke Salad. Roasted with olive oil, salt and spices, chickpeas are a fabulous, good-for-you snack.
Working on this recipe, I felt a little like I was on America’s Test Kitchen. Some recipes say to roast the chickpeas with the olive oil and salt, then toss them with the spices, but I didn’t like the raw-spice flavor of that method. On the other hand, the result of mixing everything together and putting it in the oven all at once wasn’t what I was hoping for either. I settled on a hybrid of the two. Do be aware that roasted chickpeas will always be at their crunchiest when they’re warm. After they’ve sat around for a while, they tend to get a bit chewy, which isn’t necessarily bad, just different.
- 2, 15.5-ounce cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Ground cayenne pepper