These roasted chickpeas are a high protein, satisfying snack that are also a great toss in for salads and vegetable dishes.
They are simple to make and a healthy alternative to munching on chips to fulfill that salty and crunchy craving.
Roasted Chickpeas:
Heat the oven to 450 degrees.
Drain canned chickpeas and rinse under cold water to remove the excess starch. Pat dry with paper towels.
Toss the chickpeas in olive oil, seasalt and a little cumin, and spread on a cookie sheet.
Bake in the hot oven for 15- 20 minutes, shaking the pan intermittently to avoid burning.
The chickpeas are done when they are crispy and starting to brown, but not burnt.
Cool, and enjoy!
Photo: Glasshouse Images
Indigo jones 