Spicy Roasted Chickpeas

So this is my new obsession. Seriously, I think I may need to find a support group for people addicted to roasted chickpeas.

If you know me or have read any of my previous posts, you know that 1) I am not a baker (although I try) and 2) I don’t care for sweets. Sure I’ll have a piece of birthday cake or a Christmas cookie at Grandma’s house, but other than that I’d rather pass. My weakness is salty snacks. I love chips and salsa and a handful of pretzels is a great between meal snack. Well, when I heard of how roasted chick-peas are like a healthy version of corn-nuts, I had to try them.
I love anything salty and spicy so that was going to be my mission. Little did I know my first attempt would turn out great… and that I would LOVE them! They were too spicy for my daughter’s to eat, but my husband even commented that they would be a good snack with some beer.

So here they are, why not try them for yourself. They are a great, tasty snack that doubles as a great dose of fiber and protein.  Enjoy!

Spicy Roasted Chick-peas
4 Cans of Garbanzo Beans (aka – chickpeas) drained and rinsed.
2 Tbsp extra virgin olive oil
2 tsp garlic powder
2 tsp onion or garlic salt
2 tsp cayenne pepper (or more if you want them HOT)
In a big bowl, add drained and rinsed chickpeas. Toss with remaining ingredients until well coated. Next line a large baking sheet (with edges) with parchment paper. Bake at 350 for 45 – 55 min. At 25 minutes, pull them out and move around on the pan. At 45 minutes check the texture. They will go from firm to crisp very quickly. I like to pull them out at about 50 minutes so that I get a mix of some extra crispy and some almost crispy.


*** as I was making my first batch I did notice a couple recipes on Pinterest for sweet and salty chickpeas. Might be good to try for the kids! I’ll keep you posted!