snack ideas

from Sunset Magazine, The Travel Issue, May 2012

You want a milkshake...whirl a frozen banana with almond milk and a spoonful each of peanut butter and chocolate syrup.



Roasted chickpeas with garam masala
makes 3 cups; 1 & 1/2 hours. Great along as a snack or in salads.

4 cans (15.oz each) chickpeas (garbanzos), rinsed and drained well
6 Tbsp. Olive oil
2 tsp. garam masala
about 1 tsp. fine sea salt

1.  Preheat over to 350. gently roll chick peas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins.  divide chickpeas between 2 rimmed baking sheets.  To each pan, add 3 Tbsp oil, 1 tsp garam masala, and 1/2 tsp salt and mix well to coat.  spread in an even layer.

2. Bake, stirring occasionally, until chickpeas are crisp all the way through, 75-80 minutes.  Add more salt to taste if you like.  Serve warm or at room temperature.

Make ahead: up to 1 week, chilled airtight.

per 1/4 cup serving: 160 Cal

http://indianfood.about.com/od/masalarecipes/r/garammasala.htm