Roasted Crunchy Chickpeas 

These are my favorite snack and go to crunch for a salad! Protein packed crouton- yes please!

Roasted Chickpeas

One can chickpeas

Olive oil

Favorite spice/seasoning
Preheat oven to 475 degrees.
1. Open the can of chickpeas, pour into a strainer and rinse thoroughly.

2. Line a cookie sheet with paper towels then turn out chickpeas on pan- pat/roll dry with towels, then discard paper towels.

3. Drizzle with olive oil… I eye ball it and do a few times around the pan. I’d say about a tablespoon.

4. Generously season with salt, pepper and your favorite spices. I love using smoked paprika but garlic powder, chili powder even Trader Joe’s Everything But The Bagel Salt are awesome here too! Mix well with hands.

5. Place in oven, check after 10 minutes and shake the pan well. Mine normally take between 20-25 minutes to get browned and really crunchy.

6. Remove from oven add a smidge more salt and toss. Let cool and enjoy!

I love these plain (as do my kids!) or tossed into a salad, or even pasta! Store leftovers in airtight container in fridge for a few days… they don’t last long in my house!


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