I am a snacker who never seems to has enough snacks for the day. Truth be told, ANY SNACKS! I need to have snacks hidden in my car, in my office, in my gym bag, in my purse, yet I never do. One of my “fit family members” from my gym posted making toasted chickpeas on her Instastories and she was kind to share her mother’s recipe when I asked. I did however end up losing it, so in the end I had to figure out how to make them and winged it. After all, I could always use extra snack ideas
that I won’t pack and because this is yet another simple recipe, why not give it a try even if they didn’t turn out well?
Chickpeas surprisingly have some pretty great nutritional qualities. They are high in fiber, are a great source of protein and are high in folate, manganese and are a decent source for iron. Because of their high fiber content, I should add a caution of warning and suggest you drink a lot of water while munching on these. I’m just sayin’. If you are the type of person who is satiated by a good crunch, these are definitely for you.
- 1 can of chickpeas
- Splash of olive oil enough to cover the chickpeas
- Chili powder to taste
- Sea salt to taste
- Garlic powder to taste
- Onion powder to taste
- Dash of smoked paprika
- Pinch of cayenne pepper
Preheat over to 450 degrees
Drain and rinse chickpeas
Dry off with towel and let them dry for about 10 minutes
Place them on a cookie sheet with parchment paper
Cook for 40 to 45 minutes
I try to add exact measurements, but I didn’t measure my seasonings for this batch of chickpeas. I don’t use a ton of salt, but you may like a bit more salt so I’m going to let you take the wheel on this one and drive. I highly suggest you let them dry out as much as possible. There is nothing worse than crunching on a few good ones, and then finding a chewy one. You don’t want that. You don’t!
As I snacked on these I imagined these for future seasonings:
- Lemon Pepper
- Maple with black sesame seeds
If you have more ideas, I would love to hear them. Seriously, you can do so much with these AND you can either eat them plain, or toss them in a salad.
Cheers to this versatile snack!
Simple & Homemade