I forget sometimes that as much as I love sweets, that there are some people in this house who like the salty, more savory flavored foods. My three kids have a mix of tastes but my snacks are often the sweet kinds because that’s what I like best.
However, recently I found a recipe in the Stop and Shop Magazine for Spiced Chickpeas, which are roasted in the oven, and although I didn’t think I’d personally love them, I decided to try them as a snack for my family. The funny thing is, I personally loved them. Everyone loved them. In fact, I just bought two more cans of chickpeas so we can make them again since it’s been a little while since I made them last.
The recipe was simple and had very few ingredients besides the chickpeas, so it makes it tasty, easy, extremely healthy and affordable. If you’ve never tried them before, if you’re a sweet treats kind of person yourself, I encourage you to step out of your snacking comfort zone and give these a try!
Makes four 1/2 cup servings
1 can (15.5 oz.) chickpeas (garbanzo beans) about 2/3 cups
1 1/2 tablespoons extra virgin olive oil or canola oil (we used olive)
1/2 teaspoon paprika
Dash of cayenne pepper or to taste
1/4 teaspoon of ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon sea salt (optional)
Nonstick cooking spray
Preheat oven to 400 degrees.
Drain, rinse and dry chickpeas on paper towels.
Combine olive oil and spices in bowl.
Add chickpeas and toss until evenly coated.
Spread chickpeas evenly onto a baking sheet sprayed with non-stick cooking spray.
Bake for 25-30 minutes until golden and crispy.
Shake chickpeas around every 10 minutes or so for even crisping and to prevent sticking.
Remove baking sheet from oven and transfer chickpeas to a serving bowl. Enjoy while warm!
Per serving: 180 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 26g carbohydrates, 5 g fiber, 0 g sugars and 6 g protein