Snackin: Roasted Chickpeas

I’m a snacker. I typically have three meals a day, with two or three snacks in between. I have snacks on hand at all times because my eating schedule is pretty strict...hangry is a real issue in my life...for others. I snack to protect the people—you’re welcome! Anywho, I try to have almonds or fruit or veggies on hand. But sometimes I like to change it up a bit: roasted chickpeas is my game changer.

This snack is fairly healthy and protein packed, so I stay full longer. Chickpeas are a newer addition to my life so playing around with how best to prepare them is still fun to me. The roasted chickpeas are a great base for #ROGUElyfe because the possibilities are endless. If you aren’t sure how to season them, just look at your favorite hummus flavors and go from there.

Money Matters
The recipe only costs about $2, if you already have olive oil and seasonings on hand.

#ROGUElyfe

This is another one of my concoctions, but there are quite a few recipes out there that all have the same thing: chickpeas, oil, seasonings. I used cumin, coriander, chili powder, and salt.
I like for my chickpeas to cook in the seasoning, but you can season after.
You can shake the chickpeas a couple of times while they roast, but you don’t have to.

My Recipe
32 oz can of chickpeas
2 tbsp of olive oil
4 tbsp of seasoning mixture of your choice
Parchment paper

Direction

Preheat the oven to 400 degrees. Drain the chickpeas, then pour them out on a paper towel to dry for 1 hour.

Toss the chickpeas with the oil and seasonings in a bowl, until fully covered. Put the chickpeas in a roasting pan lined with parchment paper. Put in the oven for 30-40 minutes. The chickpeas will vary in color, but they should at least be golden.

When done, the outside will be crispy and the inside of some may be a little soft. Let the chickpeas sit for a few minutes, then enjoy!

Happy Cooking Y’all :)