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
- 15-ounce can chickpeas, rinsed, drained, and completely dried with a towel
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- Preheat the oven to 425 degrees F. In a medium bowl, toss the chickpeas with oil. Spread them on a large, rimmed baking sheet. Season with the salt and any additional seasonings you like, then toss well to coat. Roast for about 30 minutes, flipping halfway, or until the chickpeas are crispy and golden brown.