I'm making an effort to be more conscious of what I eat during the day. It's hard with this job - the Test Kitchen puts out seemingly endless amounts of delicious food. And sometimes when the food is exceptionally good (ok, always) it's hard to control what a 'tasting' means. Especially considering a typical day in the Test Kitchen could include a roast turkey, two different soups, three harvest desserts, a dip and the best homemade bread. Yes, it's currently October in our world! The point is, I've discovered that if I eat little bits of a lot of different things during the day I'm less likely to stuff myself with any one thing. Enter my idea of snacking better - which means having many healthy little bites around to keep me feeling satisfied and without the desire to nibble - say on a roast turkey leg, or caramel pecan cake - so that a tasting can be just that and I still fit in my pants at the end of the work day! Today, I thought I'd go sweet, tart and salty with my snack - this covers just about every craving I ever have. Pomegranate molasses and chickpeas are a natural combination. I know I'll be keeping these on hand for better snacking all week! Here's how: In a bowl, toss together 1 can (540 mL) chickpeas drained and rinsed, 4 tsp pomegranate molasses, 1 tbsp extra-virgin olive oil, 1 clove garlic, grated and 1/4 tsp each salt and pepper. Place on parchment paper-lined rimmed baking sheet. Roast in 450 F oven until chickpeas are golden and crisp on the edges, 15 to 18 minutes. Let cool on pan. Enjoy! These would also be great in a spinach salad, or as a crunchy garnish for soup - but I'm happy eating them just as they are!