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
1-2 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.
You can fulfill all of your foodie dreams when you visit Meg on her blog and her Facebook page.
Be encouraged!
This looks like a great recipe! Excited to try it! Thanks for sharing <3
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