Happy Herbivore Blog

Fat-Free Honey Roasted Nuts (Chickpeas)

Posted by: Lindsay S. Nixon |

Category: Recipe

Anyone who has ever visited New York City has experienced the wonderfully intoxicating aroma that wafts from the Nuts-4-Nuts carts all over the city. Heck, even if you haven't been to New York City surely you've had the delicious taste experience that is a honey roasted nut!

Before I was a health-conscious vegan I could easily sit down and put away an entire can of Planters honey-roasted peanuts or several bags of these street-cart nuts native to my hometown. I'd love to say I lost my taste for them but I haven't. Every time I find myself in a quickie mart I'm tempted to indulge... and bitter, cold days in New York make me ache for these nuts, too.

Luckily I share this honey-nut-obsession with Nick, HH's intern, who suggested we try to recreate the taste with chickpeas. That boy is a genius! When he visited me a few weeks ago we got busy working on this recipe. It took a few trials to get it right but when we did... what a pay day!

You're going to go nuts for these "nuts," I promise. 

And after my melancholy post yesterday, allow me to divert you to a very raw (and hilarious) interview of me done by a close friend from college, Bandina. (It's up)

Recipe:Honey Roasted "Nuts" (Chickpeas)

Prep time: | Cook time: | Total: | 8 servings


All the taste of New York City's famous honey roasted peanuts without the nuts! Crunchy and full of protein, you'll be hooked on these sweet chickpeas!



Place chickpeas on a clean kitchen towel and allow to air dry, about 15 minutes. Meanwhile, preheat toaster oven to 350 F (or conventional oven to 325 F). Grease your cookie sheet or toaster oven tray, or line with parchment paper (preferred method). Transfer dry chickpeas on the sheet, making sure to line them up in single layer with no overlap. Lightly spray with cooking spray and bake 30 to 35 minutes, until crunchy. Meanwhile, whisk all remaining ingredients together, except for raw sugar, in a medium mixing bowl and set aside. Transfer raw sugar to a small food processor or grinder and process until smooth, fine and powdery -- a cross between the consistency of white refined sugar and confectioners (powdered) sugar. Dump the roasted chickpeas into the syrup mixture and stir to coat. Once evenly coated, sprinkle sugar over chickpeas, stirring gently, until all chickpeas have a nice sugar coating. Return to baking tray and bake for another 5 to 15 minutes, until there is a crystallized glaze and the chickpeas are completely crunchy, being careful not to burn. 

A personal note

Posted by: Lindsay S. Nixon |

Category: Advice

I try to keep personal matters (aside from fun sight-seeing pictures & food!) off of Happy Herbivore because that's not what this site is about. Though now I feel it's time for this out-of-character post. 

A year ago my life changed. I was working as a lawyer in California when I was sexually harassed and fired for complaining about it. It also later came out that my boss had only hired me because he wanted to sleep with me. It was devestating as a young female lawyer. Here I thought that I'd earned this job because of my smarts and my talent, but as it turns out, Elle Woods was not so fictional.

The economy was circling the drain, too -- so finding another job was unlikely. Plus without my job, we could no-longer afford to live in our apartment or pay for the car that we'd just bought to get me to and from the job I'd just loss. Scott's employer was also facing financial problems and was planning to lay off some 60 employees. We didn't know on what side of the chopping block Scott would fall and I felt so... hopeless. 

Everything in my being told me to run -- to get out of there and in the blink of an eye, I was packing up all our worldly possessions and moving my family home - to New York City.

My somewhat blissful unemployment gave me the chance to focus time on Happy Herbivore -- and write another e-cookbook, Backyard Vegan. The more time I put into Happy Herbivore, the better I felt. In a lot of ways, Happy Herbivore saved me from myself - it was my therapy. 

In July I sat, took and passed the New York bar exam. I remember leaving the exam knowing that I passed and that without a shadow of doubt, I never wanted to practice law ever again. I didn't know what I was going to do, but I knew I wanted to help people. I had always wanted to help people. It's why I went to law school though I never seemed to help anyone as a lawyer. 

Not too long later my cookbook deal fell into my lap -- in the most unexpected of all circumstances (it is its own story, and a great one). I've since spent all my time funneling my creativity, beliefs and passion into Happy Herbivore -- and my upcoming cookbook

I don't tell you this story to glean sympathy -- but to tell you that yes, it's true: when one door closes, another one opens. 

In this last year I've been inspired in ways I never thought possible. I've made friends -- really great friends, through Happy Herbivore. I wake up every day thinking I'm the luckiest girl in the world -- and I have you to thank. In my darkest moments, when the pain of what happened was all-consuming it was the sweet emails, thoughtful comments and support you showed me -- the kindness you showed me --that brought me to where I am today. I am on a mission to prove that healthy food tastes just as delicious as it is nutritious. I am finally helping people -- through food, my passion.

In the past I've celebrated my veganniversary by posting a kick-ass recipe. In years past it was the famed carrot cake cupcakes and cheesecake. This year I missed my veganniversary and while that was disappointing, I've realized that really, I didn't miss it. It was just meant for another day. A day more reflective of how being a vegan has changed my life. Today is that day. and tomorrow, I'll post the recipe. 

Thank you. Thank all of you -- you inspire me to be.... me.

Fat-Free Vegan Pumpkin Pie Smoothie

Posted by: Lindsay S. Nixon |

Category: Recipe

Even though its unseasonably chilly here in NYC (44 in mid-May?) I'm still enjoying smoothies for breakfast. Not in the mood for my usual peanut butter cup smoothie or neapolitian smoothie I decided to shake things up a bit with pumpkin.... mmm... it's like pumpkin pie in a glass.

Have leftover pumpkin? Make these fat-free pumpkin-raisin oatmeal cookies

BTW, Happy Herbivore will be down for routine maintenance this evening starting around 8:00 p.m. EST. Sorry for the inconvenience. It'll be back up and running within a few hours. 

Recipe:Pumpkin Pie Smoothie


Rich and creamy, this smoothie tastes like pumpkin pie in a glass... and it much more slimming!



Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary to achieve proper consistency. Add more pumpkin or spice to taste. Garnish with a dash of cinnamon and nutmeg. (1 tsp Pumpkin Pie Spice = 1/2 tsp cinnamon, 1/4 tsp cloves or allspice, 1/8 tsp nutmeg).