I’ve seen various recipes for roasted chickpeas floating around the flood blog world for quite some time now. It’s something that I always think about making mid-week but don’t have a can of chickpeas on-hand. Then (of course) I forget about it by the time I go grocery shopping on Sunday! Luckily, I wrote it down last week and added it to my list. We all know Sundays are my baking day. Well, this past Sunday was no different – except it wasn’t a sweet baked goodie…instead I baked chickpeas! Just as exciting, right?! Right.
Roasted chickpeas are quite addicting in an interesting way. I kept them simple on my first try, but I’m very excited to change it up again from here on out. Super easy and a very delicious (and healthy – hello, fiber!) snack. Enjoy!
Roasted Chickpeas
Ingredients
- 1 - 12 oz. can of chickpeas garbanzo beans, drained
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- salt
Instructions
- Preheat oven to 375 degrees. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil and add the chili powder. Season with salt.
- Spread on a foil-lined (easy clean up!) baking sheet and bake for 20 minutes, stirring occasionally.
- Kick up the heat to 400 degrees and bake for an additional 20 minutes, again - stirring occasionally. Watch carefully the last few minutes to avoid burning.
