I’ve discovered a new snack.
And it fits all of my snack food criteria. It’s crunchy. It’s pop-in-my-mouthable. It’s got protein and fiber. I can adjust it to be sweet or savory, depending on the day or my mood or the number of cupcakes I’m currently craving.
Roasted chickpeas are crispy on the outside and softer on the inside. They can be seasoned and spiced in a dozen different ways to suit your cravings. I love that they’re healthy, but I love more that they’re outside of the ordinary snack box ideas.
Below is the bare bones recipe for roasting them, but feel free to add any of the following to tailor the recipe to your tastes:
- a sprinkling of white or brown sugar
- a drizzle of maple syrup, honey, or agave nectar
- grated Parmesan cheese
- spices: cinnamon, curry powder, garlic powder, coriander, chili powder, cumin
1, 15-ounce can chickpeas, drained, rinsed, and dried with a towel
1 tablespoon oil (canola, olive, safflower, coconut-any kind you prefer)
1 teaspoon salt
Preheat the oven to 400 degrees F. In a medium bowl, toss the chickpeas with oil. Spread them on a large, rimmed baking sheet. Sprinkle with salt and any additional seasoning/spice you like. Roast for about 30 minutes, or until the chickpeas begin to brown.