Want to know my absolutely newest favorite snack food????? Roasted Chickpeas!!! Sadly, I can not snack in almonds and peanuts due to allergies so I’ve been on a hunt for the next best thing. Seriously, I could munch on these all day. They certainly are satisfying when you are wanting just a little something crunchy to snack on. Less guilt or like me, have a nut allergy. They are a good source of protein, carbohydrates, and fiber.
They were SO easy to make and took no time at all. I especially loved that I had everything I needed already in spice cabinet.
2 14-15oz cans of chickpeas (also known as garbanzo beans)
2 TBL olive oil (can also use coconut oil)
1-2 tsp garlic powder or 2 cloves fresh minced garlic
¼ tsp fresh cracked pepper
½ tsp sea salt
2 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp brown sugar
Drain and rinse your chickpeas. Remove any loose skins off of the beans but don't worry about taking them all off. Just remove the ones that are super loose.
On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about ½ hour.
Preheat oven to 400 degrees.
If you have a really good cookie sheet place directly on or to be on the safe side, line
with either foil or parchment paper.
Evenly spread your dried beans on cookie sheet
Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn. After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
Then spread the seasonings of whatever flavor you are using and mix well.