Roasted Chickpeas…….

I don’t know why I haven’t tried these before.  They make a very healthy protein snack and you can have so many different flavors.  My first batch was garlic salt and they were good.  Some of them were really crunchy like a corn nut and some where the texture of French fries.  My second batch, I used BBQ sauce which made them a little sticky but still good.  Hailee was coming up with a dozen new flavors to try.  I think the next one is going to be taco seasoning.  These don’t have to just be savory you can make them sweet too.  How about vanilla and cinnamon?  That sounds good!  Make them with your favorite flavors.  I really like lime and cumin together, I will have to try that.

I have seen these on a lot of blogs, but this is the last place I saw it at The Healthy Foodie.  She warned everyone they were additive and I didn’t really believe her.  I only made one can and between Hailee and I they were gone and Mike didn’t get any.  So I highly encourage you to double the recipe.  These are great snacks to take to school or work.  I’m thinking the next long road trip I will have to make these to go with us.

Roasted Chickpeas

2 15-ounce cans chickpeas (aka garbanzo beans)

2 tablespoons light tasting oil (olive, grapeseed etc)

Garlic Salt

Garlic pieces

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Preheat oven to 350F. Line a large baking sheet with a silicone mat or foil.

Drain and rinse chickpeas in a colander. Drain them well, shaking excess water let air dry or pat dry with towel.

In a medium mixing bowl, combine oil, and spices. Add chickpeas and toss to coat the chickpeas well.

Spread the chickpeas onto baking sheet in a single layer and bake for 40-50 minutes until crispy, shaking pan once or twice in the middle of cooking. Serve warm or let cool and enjoy!

Store in air-tight container once completely cooled.

Have a wonderful day,

Denise