I am hypoglycemic. In other words, if I don’t eat every few hours, I feel faint.
I used to get caught unaware all the time. Then, I’d have to rush to a drugstore and buy a protein bar. Besides being expensive, most protein bars are laden with sugar. This means shortly after eating one, I have another sugar crash. In addition, these days they contain many ingredients I’m allergic to, like coconut or almond.
Here is a quick recipe for roasted chickpeas that act as a perfect in-between snack.
- Preheat oven to 400°F.
- Take cooked chickpeas (aka garbanzo beans) and drain them. Pour into a bowl.
- Drizzle 1/2 tsp olive oil onto beans.
- Add 1 tbsp rosemary and 1/4 to 1/2 tsp salt. Mix well.
- Spread chickpeas in a single layer on a baking sheet.
- Bake for 1 hour or until desired crunchy/golden tone is reached.
For a good year, I experimented with making my own protein bars and carrying nuts around in my purse (which will become rancid, by the way, as nuts are supposed to be refrigerated). I even googled “snacks for hypoglycemics” and didn’t find anything because it’s all “eat cheese and fruit” or “almond butter and celery,” which are not snacks I can carry around in my purse.
Through divine providence, I stumbled across roasted chickpeas, which are perrrrrrfect because they are high in protein and if you roast them for an hour, they won’t go bad. That’s the key though, roasting them until they are crunchy (which sometimes takes longer than an hour) because one time I didn’t and after a week I pulled them from my purse and they were covered in mold. Blech!
By the way, you can use any sort of spices on roasted chickpeas — you can add curry or ginger or spice them however you want. Rosemary and salt is not the only delectable combo.