Chickpea Nibbles and Crunchy Split Pea Bites

• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Coarse salt
• 1 teaspoon chili powder
• (makes 1 cup)
• 1 cup dried green or yellow split peas
• 3 cups water
• 4 teaspoons sesame oil
• 4 teaspoons neutral-tasting oil, such as canola or safflower
• Coarse salt
• (makes 1 1/2 cups)

1. Preheat oven to 375F.
2. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder.
3. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes.
4. Let cool before serving.
5. Peas may be kept in an airtight container for 3 days at room temperature.
6. Place split peas in a large bowl; add the water and cover bowl with plastic wrap.
7. Let soak at room temperature until softened, 4 to 5 hours.
8. Drain split peas and thoroughly pat dry with paper towels.
9. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil.
10. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes.
11. Transfer to a paper towellined baking sheet.
12. Season with 1/4 teaspoon salt (or to taste).
13. Repeat with the remaining oil and peas.
14. Let cool before serving.
15. Peas may be kept for 3 days in an airtight container at room temperature.
16. CHICKPEA NIBBLES
17. (Per 1/4-cup serving)
18. Calories: 239
19. Saturated Fat: 1.3g
20. Unsaturated Fat: 7.9g
21. Cholesterol: 0mg
22. Carbohydrates: 29.5g
23. Protein: 9.5g
24. Sodium: 84mg
25. Fiber: 5.1g
26. CRUNCHY SPLIT PEA BITES
27. (Per 1/4-cup serving)
28. Calories: 166
29. Saturated Fat: .7g
30. Unsaturated Fat: 5.4g
31. Cholesterol: 0mg
32. Carbohydrates: 20g
33. Protein: 8.1g
34. Sodium: 52mg
35. Fiber: 8.4g

chickpeas, olive oil, salt, chili powder, peas, water, sesame oil, neutraltasting oil, salt

Taken from www.epicurious.com/recipes/food/views/chickpea-nibbles-and-crunchy-split-pea-bites-394151 (may not work)