Chickpeas. How do I love these? Spiced and herbed of course! Roasted and baked till crunchy perfection. That’s how.
Perfect for a side dish, in a salad, alone, a quick snack, something on the go. Whichever you have time for-go for it. I love this healthy snack!! Or with your ice cream sundae! I kid you not.
They are super easy to make. The Standard Recipe takes a total of 15 minutes to make and prepare. The Super Crunchy Recipe takes longer, but still super quick. Sweet.
And a super plus-they are packed with protein. Chickpeas are an energy food. Also packed with the good fat your body needs. So while your snacking, you are also packing in the macro and micro nutrients. Rock on!
What you will need:
1 can chickpeas
Dried spices and herbs: Paprika, Nutmeg, Rosemary Sea Salt, Black Pepper, Cilantro, Dill, Chives
Oven
Baking Sheet with tin foil
Cooking spray
There are two ways that I make these. And you cannot go wrong with either. This is one of my favorite snacks.
The Standard way:
Preheat oven to 400 degrees
Put tin foil (shiny side up) on a baking tray and spray with PAM.
drain chickpeas from can-rinse once or twice with water, and spread the chickpeas on the tray.
Season with all spices and herbs above-be generous now. : )
And pop them into the oven on the lowest rack closest to the bottom for about 10-12 minutes.
Serve.
The Super Crunchy Way:
Preheat oven to 410-415 degrees.
Put tin foil (shiny side up) on a baking tray and spray with PAM.
drain chickpeas from can-rinse once or twice with water, and spread the chickpeas on the tray.
Season with all spices and herbs above-be generous now. : )
For this recipe, I urge you to let the oven stay heated for at least 20 minutes before putting the chickpeas in the oven. Once it’s been a long amount of time, then put the chickpeas into the oven on the lowest rack closest to the bottom for about 10-12 minutes. You can over cook them too.
Serve.
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