Roasted Chickpeas
Looking for new healthier snacks? Jump on board with this one and give it a try. It's very simple to make and it really curbs those salty snack cravings AND is a great source of fiber and protein so this snack will stick with you way longer then some chips. You can mix it up and try them with different seasonings like a ranch powder, curry, or kick up the heat and add more cayenne! These crunchy little chickpeas are amazing on the top of a salad (take out the croutons and add in the chickpeas). So have them on their own, top a salad, or get real crazy and add them to you pizza!They are best the first day you make them but they stay good in the fridge a few days as well!
Ingredients
- 15-ounce can chickpeas
- 1 Tablespoon olive oil
- 1/2-1 teaspoon salt 1 teaspoon is very salty - nice for salads but too salty for snacking
- 1/4 teaspoon Chipotle chili powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Smoked paprika
Instructions
- Preheat oven to 400°
- Drain 1- 15oz can of chickpeas
- With a clean towel or paper towels gently dry chickpeas of excess water.
- Line a baking sheet with parchment paper *this is optional, they don't stick to the pan, it's mostly for easy clean up!
- Drizzle 1 Tablespoon of olive oil over chickpeas
- Season with your favorite seasonings.
- Stir to coat chickpeas evenly with oil and spices
- Roast in oven for 20 min. Stirring once at the halfway point.