ROASTED CHICKPEAS
These roasted chickpeas are tiny little bits of heaven; crunchy on the outside with just enough creaminess inside to satisfy the pickiest of snackers! I always roast up a big batch when we travel.
Feel free to play with the seasonings and try your own variations!
Makes: One can (15 oz.) of chickpeas
Prep Time: 2 minutes….seriously, if it takes you longer than that, step away from the kitchen!
Cook Time: 60 minutes
Total Time: 1 hour, 2 minutes
Ingredients
- One can no-salt chickpeas, drained and rinsed (you can also use dried chickpeas, just soak them overnight first)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smokey paprika
Instructions
- Preheat oven to 400 degrees. After rinsing the chickpeas, toss them in a small bowl along with the spices until the chickpeas are evenly coated.
- Spread chickpeas in a single layer on a cookie sheet and bake for anywhere from 45-60 minutes, stirring occasionally (this is important for even cooking!) until they get hard and crunchy. Serve immediately or allow to cool first; they are good both ways!
I am definitely making these!