Roasted Chickpeas

Roasted Chickpeas is an easy way to get the healthy benefits of eating beans while enjoying a crunchy munchy snack.  The flavor combinations are endless; I never make mine the same way twice.  Tonight I made them with cumin, chili powder, garlic powder, salt, and cayenne.

1 (15.5 oz) can chickpeas (garbanzo beans)
1 tbs olive oil
1 tsp cumin
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne

Rinse the chickpeas to remove the starchy water they are packed in.  Dry well.

On a baking sheet, mix the chickpeas with olive oil.  Bake at 400 for 10 minutes.  Shake the pan to roll them around and bake for another 10 minutes.

Mix the seasoning and chickpeas together in a bowl

Return them to the pan and bake another 5-15 minutes until brown and crunchy.

These can be added to pastas, salads, or eaten straight off the pan.  Store in an air tight container.

Some flavor variations can include honey, maple syrup, rosemary, brown sugar, paprika, curry powder, cinnamon, nutmeg, thyme, oregano, ground mustard, allspice, etc.  Don’t over think it!


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