We’re leaving on our trip to San Francisco first thing Thursday morning. I couldn’t be more excited to spend time with my mom, visit my favorite yoga studio, see friends and hang out with my girlfriend Lupe’s new baby girl. Michael has two full days of golf planned with his brother and we also intend to spend a little time enjoying the city we love so much together. But before all that can happen there are plane snacks to make.
Six hours in the air is a long time in food hours. I usually eat two meals in the course of the first six hours that I’m awake and am known to get hangry if I don’t meet this basic need. I saw this on Pinterest yesterday and it pretty much sums me up to a tee. Michael can attest to this from first hand experience on a certain flight from Denver to San Francisco.
When we went to Whole Foods on Friday we stocked up on some of our normal healthy and not so healthy plane snacks.
I also put together this homemade trail mix using all the random nuts, seeds and dried fruit on hand. It has cashews, macadamia nuts, peanuts, raisins, peanut butter chips, chocolate chips and sunflower seeds.
And lastly I finally made roasted chickpeas and white beans.
I’d been reading about these in the blog-o-sphere for a while but hadn’t gotten around to making them. Holy hell these babies are good. I actually said out loud, ‘okay, get these away from me’ to no one, about 5 minutes ago. They are crunchy and salty and delicious. If they last until this evening I think Michael will really like them as well.
I roasted chickpeas but we also had some great northern white beans in the fridge so I roasted those as well. They turned out a bit crunchier than the chickpeas but still wonderful.
I’m on a curry kick right now but I’ve seen them made with cumin, rosemary, salt and vinegar or just olive oil. Pick your favorite flavor and get roasting.
Roasted Curry Chickpeas and White Beans (gluten-free, vegan, soy-free)
1 cup cooked chickpeas
1 cup cooked white beans
1 tablespoon olive oil
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon garlic salt
Preheat the oven to 400 degrees.
Spread beans on a cookie sheet. Drizzle with olive oil and sprinkle on spices.
Mix until evenly coated.
Bake for 20-25 minutes until golden brown and crunchy.
These would probably be great as salad toppers, in a trail mix or straight from pan to mouth which is how I ate about 1/2 this recipe.
Enjoy and Exhale!