Photo: Haley Daniels
Sriracha Canoeist Chickpeas
Haley Daniels’ Sriracha Canoeist Chickpeas.
A little bit of spice adds a spring to your step and makes a unique snack to share with friends along the trail.
- 2 cans chickpeas
- 3-4 tsp. Sriracha sauce
- 2 tsp. olive oil
- ½ tsp. curry powder
- 1 tsp. sea salt
Preheat oven to 400F. Drain, rinse and pat dry the chickpeas. In a bowl, mix all the ingredients well. Spread the chickpeas onto a lined baking sheet. Bake for 37-40 minutes, stopping to shake them every 10 minutes or so. If the chickpeas are not fully roasted after 40 minutes, turn down the heat to 225 and cook a bit longer.
Nutritional facts per ½ cup: Calories 140; Fat 1g; Carbs 18g; Protein 8g; Sugars 1g.
Haley Daniels is a plant-eating Canadian champion whitewater canoeist from Canmore who won a bronze medal at the 2015 Pan American Games.