Crunchy Roasted Chickpeas
You want a healthy snack that’s delicious and easy to make? I’ve got your snack right here. Spicy, crunchy, salty—they’re like the snacks you buy in a bag and pig out on…except these are full of fiber, protein and aren’t made of gah-bidge. And really, who has ever binge eaten chickpeas?
1 large (28oz) or 2 small (15 oz) cans chick peas.
2 T Olive Oil
1 t hot paprika
1 t sweet (or smoked) paprika
1 T cumin
½ t fenugreek
1 t Kosher (or sea) salt
Don’t get too hung up on the spice blend. Use what you have. If you have chili or Old Bay or Adobo or Garlic and Oregano, then just use that.
Preheat oven to 400F
Drain your beans in a strainer, then rinse all that gunk from the can off. Give them a shake to get the water off.
Throw the beans in a bowl. Add the oil and spices. Mix until the beans are covered evenly with the spice blend.
Line a baking tray with parchment paper (or aluminum foil). Spread the beans on the tray and bake for 40 minutes, turning the beans midway trough. I can’t vouch for your oven, it might be a piece of junk, so, don’t get married to that 40 minutes. Check the beans after half an hour. If they’re crunchy, pull them. If after 40 mins they’re still not done, give them a few more minutes until they’re ready.
Remove from oven and let cool. Put them in a bowl and snack on them. Add to a salad for texture. Throw one at a friend’s head and act like you didn’t do it