If you’ve never had crispy roasted chickpeas before, and you’re curious about them, here’s my advice: don’t buy them at the store, make them from scratch yourself.
There’s a huge difference between freshly seasoned and roasted chickpeas and the pre-packaged, pre-made kind.
Of course, if you’re in a pinch, the pre-made ones are an easy alternative that’s just as healthy.
When I find a food I like, I tend to make it for months straight, in various variations, until I become sick of it and then I don’t have it for months, even years!
When I was younger, it was peanut butter and fluff sandwiches and then in high school, it was Honey Nut Cheerios and ham and cheese sandwiches. Still to this day, I don’t think I can have a ham and cheese sandwich, I really overdid it.
Now, I’m into roasted chickpeas and oatmeal bowls with nut butter and spiralized apples (like this one.) I can’t get enough of these two, and today, we’re talking about the chickpeas!
These chipotle spiced chickpeas offer the perfect spicy crunch to this Tex-mex dish, full of heart-healthy veggies like bell peppers, butternut squash, and of course, avocado (a fruit, not a veggie, though.)
The avocado dressing is my favorite part – it’s slightly garlicky with the tanginess of cilantro and lime. I like to also thin this out with red wine vinegar and use it as a salad dressing! Here, it works well as a dressing or even in dollops, as pictured.
For me, it’s another short week! I’m leaving Thursday to visit my family in Florida. I’m getting exhausted from all the travel, but it’s a busy month for me! This is a prime example of why it’s important to capitalize on the times that you’re slow, because when times are busy, they’re REALLY busy. When it rains, it storms, right?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas
20 minPrep Time
40 minCook Time
1 hrTotal Time
For the butternut squash:
1 large butternut squash, peeled, Blade C, noodles trimmed
1 tablespoon + 1 teaspoon freshly squeezed lime juice
1 ripe avocado, peeled and pitted
2 tablespoons extra virgin olive oil
2 tablespoons chopped cilantro
1 garlic clove, minced
water, to thin
salt and pepper
For the pepper mixture:
1 green bell pepper, diced
1 cup diced white onion
1 teaspoon dried oregano
salt and pepper, to taste
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
Place the chickpeas in a medium bowl along with the olive oil, chipotle pepper, cumin, and season with salt and pepper.
On one baking sheet, lay out the seasoned chickpeas. Roast for 30-35 minutes or until crispy, shaking the pan halfway through.
After 15 minutes of roasting the chickpeas, on the other baking sheet, lay out and lay out the butternut squash noodles. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and paprika. Roast for 10-15 minutes or until al dente.
While chickpeas cook, place the corn in a medium pot and cover with water and salt. Bring to a boil and cook for 3 minutes or until easily pierced with a fork. Drain into a colander and shave the kernels off with a knife and set aside.
Place a large non-stick skillet over medium-high heat. Once the pan heats, add the bell peppers and onions and cook until softened, about 5-7 minutes. Add in the corn and season with salt, pepper, and oregano. Cook for another minute, stirring. Set aside.
Meanwhile, prepare the dressing. In a food processor, combine all of the ingredients for the dressing and pulse until creamy. Taste and adjust, if necessary. Set aside.
To assemble the bowls, divide the butternut squash noodles into four bowls and top each with equal amounts of chickpeas, pepper mixture, corn, and top with a dollop of the avocado dressing.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
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bonus: they’re cute to serve on game day 🏈 link in profile!...
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testing new recipes for my partnership with @cookunity and figured I'd share more about it, in case you're new here or missed the announcement earlier this summer (it's still summer, isn't that crazy?! I'm mentally in fall mode already 🍂☕)
you can order four of my recipes (Lentil Meatloaf with Cauliflower Mash, Turkey Bolognese and Sweet Potato Noodles, Spiralized Beet Arroz con Pollo, and Beef Taco Skillet) completely cooked and delivered to you! all you have to do is heat them up and they're ready for eating - I'm always impressed and shocked by how fresh they look and taste! 👏🏼 and don't forget to use code INSPIRALIZED for $50 off your first #cookunity order 💰
next up? my Kale and Butternut Squash Lasagna! Lu tested it out for me today and he said, "it's just as good when you make it at home!" so, needless to say, get excited for this meal - and stay tuned for an announcement when the meal becomes available for delivery (so soon - subscribe to my newsletter, link in profile to stay in the know!) 📥
are you excited for this recipe? I'd love to know!
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to celebrate @skinnytaste's new cookbook, we're giving away a copy to one lucky follower! to enter to win, simply:
1 "LIKE" this photo
2 FOLLOW @inspiralized and @skinnytaste
3 TAG a friend who may like this recipe or would love this cookbook (aka everyone!) 📚
US addresses only. giveaway winner announced in 24 hours! #skinnytaste #vegetarianmeals #vegetariandinner #easymeals #mealprep...