Sometimes we’ve just got to satisfy a craving for crunchy, salty foods. Our usual go-to is old school popcorn, popped in a pot. The amount of popcorn that we eat is almost borderline embarrassing.. but we couldn't probably survive on it alone. Roasted nuts tend to have the same effect. A great alternative that often gets overlooked for a bowl of hummus, is oven roasted chickpeas. Especially now that the temperatures are dropping and some nights all you want to do is cuddle up with a warm bowl of whatever snack what-have-you. This high protein, low fat, fiber filled snack will do just the trick to ease your conscience and get your crunchy fix. You can literally throw whatever combination of spices you’d like onto these guys, toss 'em into the oven for a short amount of time, and then, BLOOM, i mean, BOOM: you’ve made yourself a healthy and satisfying snack attack.
Enjoy hot, or if you can manage not to eat them in one sitting (unlike us), store in a an air tight container. Like popcorn, the chickpeas are never as good the next day- they tend to loose crispy-ness after 24 hours.
We went with a salt, vinegar and dill recipe to thrill our taste buds. Why? Because we are suckers for VINEGAR EVERYTHING. Great way to get that salt and vinegar fix without chowing down on a bag of chips. Chickpeas will take on any flavor you give them so go on with yo bad self and get creative. Grab a bowl of roasted chickpeas the next time you’re on your way to watch Breaking Bad (RIP) or replace them with croutons and sprinkle on top of a salad. Oh and in all seriousness, we highly recommend having different options (sweet, spicy and savory) at disposal for your next happy hour.
2 cans of cooked organic chickpeas (drain & rinse)
2 tsps olive oil
1 tsp garlic salt
1/2 tsp pepper
1 tsp dill
1. Preheat oven to 425 degrees F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Pat dry with a towel.
3. Place on a baking sheet and drizzle with olive oil. Toss with all your spices so they are well coated. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for another 15 minutes until the beans are a deep golden brown and crunchy. Let cool and munch. Easy chick peasy ya'll.