Roasted Chickpeas (#29)

Snackity snack time!  I’m one of those people who likes to eat….all day long!  Yet whenever anyone comes over to my house, they never find any of those traditional snack foods (chips, crackers, granola bars).  These roasted chickpeas are spicy, so tone down the spices to your liking if you have weaker taste buds.

The crunchiness of these chickpeas did not really keep after day 1.  They weren’t inedible but just a little soft.


2 cups cooked chickpeas (or 1 15 oz can, drained and rinsed)

Olive oil spray

1/4 tsp salt

1/4 tsp pepper

1/4 tsp smoked paprika

1/4 tsp garlic powder


Preheat oven to 425 degrees.

Place chickpeas on a paper towel, cover with paper towel and roll around to dry. Remove any loose skins.

Place on a baking sheet lined with tin foil.  Mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool for a few minutes then enjoy!

Original source here


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