If you know me, you know how much I love snacking. Anything bite size always gets priority when I’m hungry. In fact, I had a pretty bad grape tomato addiction for a while. Today I made my own snack: Roasted Chickpeas. You can bake them as long as you want until they’re at the desired crunchiness level, and they’re healthier for you than shoving fistfuls of potato chips in your mouth.


Roasted Chickpeas1 can chickpeas, drained1 1/2 tbls olive oilgarlic powderpaprikasalt & pepperpanko bread crumbs (optional)In a bowl, toss chickpeas with olive oil and season to taste. Spread on a baking sheet and bake at 350 until the chickpeas reach the desired crunch.
Feel free to use whatever seasoning you prefer. Curry? Cayenne pepper? Sure, why not. I added the panko breadcrumbs on a whim, and they didn’t stick to the chickpeas as well as I’d hoped, so they’re not necessary. I ate more of these than I intended to. What a surprise.