Roasted Spiced Chickpeas

by tastyyummies

Roasted Spiced Chickpeas

 

I like salty snacks. Many people crave sweets, but I crave salty, crunchiness. There is nothing like a good quality crispy potato chip (the kettle cooked are the best). Since I try not to eat that stuff these days, I am always looking for a healthy alternative. Spicy and/or salty nuts are always great, but I get bored with nuts. These roasted chickpeas are just as delicious as any potato chip or nut (if not more) and they have the perfect amount of crunch. The perfect toss in your mouth snack, great with cocktails and beers. I could sit down and eat so many of these. It’s nice they are so low in calories and they are a great source of fiber. I decided to make a big tray of these to have around during the holidays since the nibbling and munching is so much more prevalent this time of year. Now when I have that urge, I can just grab a handful of these and be totally satisfied.

You can play around with spices and flavors on these, there are so many possibilities. Curry flavors would be great, as would garlic and rosemary, cinnamon and honey, wasabi and soy, sage and garlic, etc. etc. etc. The combinations really are endless. Have fun and if you are like me, once you’ve made these, you will always want to have them on hand. I plan to have a batch of these in the pantry at all times, they are a great healthy snack option for us salty craving nibblers.

Roasted Spiced Chickpeas
makes about 4 cups

1 – 25 ounce can organic chickpeas
1 tablespoon olive oil
1/2 teaspoon black and red pepper mix (I used a mix of Tellicherry black pepper and hot cayenne red pepper)
1/2 teaspoon kosher salt
juice from 1-2 limes

Preheat the oven to 400ยบ F.

Pour the chickpeas in a colander, rinse with running water, drain very well and pat dry. Toss the chickpeas in the olive oil, pepper mix, salt and lime juice. Make sure they are well coated.

Spread the chickpeas out evenly on a large baking sheet. Roast for 30-40 minutes or until browned and crispy. Turn and toss with a spatula every 10 minutes so they don’t burn or stick. Taste and add more salt or peppers if needed.

Serve warm or let cool.

 

Roasted Spiced Chickpeas

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{ 1 comment… read it below or add one }

1 Tara Woodruff June 28, 2013 at 2:10 pm

WOW this looks amazing!! I can not wait to make this, and so much easier than kale chips!!

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