(Before you read, be warned: this post mentions Labor Day many times which, as you may have noticed, should actually be Memorial Day. But because I believe in embracing mistakes, I’m leaving it. So please, enjoy. Even if it’s a few months early)
Do you know why we celebrate Labor Day?
Neither do I.
But I do know that I love three day weekends, especially those filled with picnics, potlucks, and BBQs.
So here’s a recipe for a crispy snacketizer — salt-free’d from Heidi Swanson’s Super Natural Everyday vegetarian food bible –which will keep you and your friends satisfied between the time the guacamole bowl has been emptied and the burgers have grilled.
And check out my Labor Day Pinterest board for more low-sodium Labor Day recipes — from spinach leek dip to cake pops. I’ve got you and your parties covered. Whatever the reason you’re throwing them.
LOW SODIUM BAKED GARBANZO BITES
salt-free’d from Heidi Swanson’s Roasted Chickpeas, Super Natural Everyday
makes 3 cups
- One 15-oz can no-salt-added 365 Brand garbanzo beans, drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon salt-free garlic powder
- Grated zest of one lemon
- 1 teaspoon chopped fresh parsley (optional)
Preheat the oven to 425dg F with a rack placed in the top third of the oven.
Pour the garbanzo beans onto a rimmed baking sheet in a single layer and roast for 10 minutes. Shake the pan and roast for another 10 minutes, until the garbanzos start to crisp up and brown a bit.
While they roast, mix the olive oil with the dry spices (smoke paprika to dried dill). Carefully transfer the chickpeas to the bowl and toss until they are all covered in the spice rub. Return the garbanzos to the pan and bake for another 3 to 5 minutes.
Let them cool for a few minutes and serve immediately to hungry hands.
+ Sodium Count: No-salt-added chickpeas: 10mg per [1/2] cup, depending on brand