Toasted chickpeas make a fiber and protein packed snack with just the right amount of heart healthy fat. Serve to guests to munch on as they arrive to your Thanksgiving feast or while they are watching football. Or, bring to your office to eat as an afternoon snack. I shared 2 variations of the recipe, but feel free to get creative and use your favorite spice mixture. Double the recipe and have extra to toss on soups or salads for a crunchy alternative to croutons.
Sweet & Salty Toasted Chickpeas
Recommended serving: ½ cup (snack portion)
Recipe yields: 3 servings
1 ½ cups (or 1 15-oz can) cooked chickpeas, rinsed and drained
½ teaspoon extra virgin olive oil
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Crushed black pepper
Sweet & Salty
½ teaspoon coconut oil
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon coconut sugar
¼ teaspoon nutmeg
1. Preheat oven to 400?.
2. Line baking sheet with parchment paper.
3. Gently, yet thoroughly, dry the chickpeas with paper towels until completely dry. Place the chickpeas on the baking sheet.
4. Drizzle chickpeas with oil and sprinkle the combination of spices. Roll the chickpeas around until coated.
5. Roast chickpeas for 20 minutes. After 20 minutes, shake the pan to roll the chickpeas around, and roast for another 12-15 minutes until golden. Remove from oven and cool completely.