Spicy Roasted Chickpeas
If you like crunchy and spicy then you'll enjoy this tasty and healthy snack.
If you like potato chips and looking for a healthier replacement then try these little guys out.
Roasted chickpeas are a great way to satisfy a chip craving and you get all the nutritional benefits of chickpeas -- namely, fiber and protein.
Not to mention a very affordable snack! Basically a can of chickpeas, a little coconut oil, cayenne & salt...that's it!
Don't like spicy? Simply leave off the spice and just use some salt.
Got a sweet tooth? Make a sweet version with a sprinkle of sugar and cinnamon instead.
Just toss them with a little coconut oil, add some spices, and roast in the oven until crunchy.
They’ll stay crispy for a few days stored in a resealable bag or container at room temperature.
Drain the chickpeas and rinse with water. It’s important to dry them really well. I spread them out on top of paper towels on the cookie sheet and patted dry.
Ingredients:
1 can (15.5 oz) chickpeas (garbanzo beans), rinsed and drained
1 TB organic coconut oil, melted
½ tsp salt
¼ to ½ tsp cayenne pepper, depending how spicy you like it
Directions
- Preheat oven to 400˚F. Lightly coat a baking sheet with cooking spray.
- Drain the chickpeas and rinse in water. It’s important to dry them really well. I laid them on paper towels and patted dry.
- In a small mixing bowl, add chickpeas, coconut oil, salt & cayenne pepper. Mix together to coat the chickpeas well. Spread on baking sheet in one layer.
- Place in the oven for 15 minutes. Move the chickpeas around to help them brown evenly. Return to oven for another 15 minutes.
- Serve warm or room temperature. Store in an airtight container for 3 - 4 days.
