Roasted chickpeas are an ideal savory snack.

Chickpeas are an excellent source of folate, zinc, and protein. They are high in dietary fiber (known to help reduce cholesterol) and are a good source of healthy carbohydrates.

Despite the high value of chickpeas they may cause indigestion for those with a slow or delicate metabolism. I find them easier to digest after they’ve soaked overnight (Hint: To greatly enhance digestibility and prevent flatulence, add a strip of wakame seaweed to the pot while cooking the beans). *Click here for a Cooking Up Prana Tweetable*

To turn this snack into a simple side salad top some fresh baby spinach leaves with the toasted chickpeass, perhaps a bit of sunflower oil, and serve.