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Popped Chickpeas

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Chickpeas, also known as garbanzo beans, are a great source of low-glycaemic index energy and d-chiro inositol.

One cup of canned chickpeas, roughly the amount you will find in a 400g can, contains 286 calories, 3 grams of fat, 12 grams of protein and 54 grams of carbohydrate.  Chickpeas are also a good source of dietary fiber, manganese, folate and vitamin B6.

Traditional popcorn is very high in carbohydrates and can have a glycaemic index of up to 90!  That’s higher than sugar!

A healthier alternative is to pop chickpeas and it couldn’t be easier or more delicious.




1 400gm can of chickpeas, drained, rinsed thoroughly under running water and rested on a paper towel

2 tbsp avocado oil

Himalayan or Celtic Sea salt, organic pepper, mixed herbs or spices to taste

For a sweet option try mixing a teaspoon each of cinnamon, nutmeg and stevia or xylitol together then dust over the popped chickpeas.


Heat the oil in a saucepan over medium heat, add the chickpeas and stir gently for around 10 minutes, until the chickpeas pop and develop a crispy shell.  Add seasoning and serve.

The end result is a crispy, salt skin with a moist smooth chickpea centre.  They are delicious, convenient and easy to put in a bowl as a healthy finger food in lieu of popcorn.  If you really wanted a crunchier texture, you could always dehydrate them further in a low oven for an hour or so.

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