Roasted Chickpeas

Roasted Chickpeas

Today I am bringing you an addictive, crunchy snack that you don’t have to feel bad about munching on! Chickpeas are high in fiber, low in fat, contain important minerals and vitamins and they can naturally lower your cholesterol. That all combines to make a pretty good argument for whipping up these crunchy little morsels. And another added bonus is that they are ridiculously cheap to make.

This snack is easily customizable for any mood you are in. If you are craving Mexican you can sprinkle them with cumin and chili powder and maybe even a squeeze of lime juice! If you are going for an Italian spin, use basil, parsley and thyme. I went simple with mine by using course kosher salt and lots of fresh cracked pepper. They are surprisingly crunchy and were actually a nice replacement for my favorite snack of all – kettle chips. The salt and crispiness of these little guys satisfied everything that you crave in a chip.

Roasted Chickpeas

1 (15 oz.) can chickpeas (aka garbanzo beans)
1-2 Tbsp. olive oil
Kosher salt
Freshly ground pepper
Additional spices to taste

1. Preheat oven to 400 degrees F. Meanwhile, rinse and dry your chickpeas.

2. Toss chickpeas with olive oil, salt and pepper to taste. Add any additional spices/herbs that sound appealing to you. I kept it simple with salt and pepper but you could add anything to jazz them up. Place on a baking sheet and roast for 30-40 minutes, shaking the pan every 10 or so minutes, until golden and crunchy.


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