My husband was craving chips on Friday night, and it just so happened that earlier in the day I came across a recipe for roasted chick peas, so I gave it a try. It was really easy, and provided a healthy, yummy alternative to potato chips. Chickpeas are a legume, which are high in fibre, protein & vitamins and low in fat, and you can make this snack with any combo of spices & herbs that you like! I adapted the recipe from Anja’s Food for Thought.
Savoury Roasted Chick Peas
1, 15 oz. can organic, BPA-free chickpeas, drain & rinse
2 tbsp. grapeseed oil
1 tsp. pink salt
½ tsp. cumin
½ tsp. paprika
½ tsp. cayenne
Preheat oven to 400 degrees F.
Spread rinsed chickpeas out on a paper towel and pat dry. In a bowl, combine chickpeas with grapeseed oil until well coated.
In a separate bowl, combine the spices & salt until well mixed.
Sprinkle spice mixture onto chickpeas; stirring continuously so spices are evenly distributed.
Spread onto baking sheet in a single layer and bake for 25-35 minutes (stirring once after 15 minutes) or until crunchy.
Chickpeas will keep for 2 weeks in an air-tight container in the fridge.
Eat as a snack on their own, or sprinkle on top of a salad for some added protein, fibre and crunch!
I’ve been meaning to make these, thanks Lauren!