I love chickpeas. I add them to salads and sauces and love to make my own hummus. Chickpeas (also known as garbanzo beans) are high in fiber and protein. One way I have never tried to eat chickpeas is roasted. Way more satisfying than a bag of greasy potato chips or a bowl of buttered popcorn. The recipe is very easy. Just drain and rinse a can of chickpeas and spread into a single layer on a baking sheet. Drizzle with olive oil, add some spices such as cayenne pepper or oregano and bake in a 450 degree oven for 30 minutes.
Super easy, right? Well- one very important thing to remember is to dry the chickpeas very well after rinsing- which the first time I didn’t do. And my chickpeas became mushy roasted chickpeas. And mushy chickpeas do not last very long in an airtight container.
Once I had learned how to make these properly I find them to be a tasty and healthy alternative snack. And if you make them properly, they satisfy your craving for something salty and crunchy. With the high fiber and protein content, roasted chickpeas will ease your midday hunger.