Roasted Chickpeas

Whether we call them garbanzos, chick peas, or chichis, we just love them in salads, with rice, or anytime you need a little protein.  Recently I heard of someone roasting them as a snack, so I had to try!

I’ve done them a few times now at different temperatures, for different lengths of time and this is how I like them.

2 cans of chick peas

garlic powder

cayenne pepper

chili powder

garlic salt

Mediterranean salt

Preheat the oven to 450 degrees.

Drain the chickpeas in a colander and rinse until they no longer foam. Drain and pat dry with a paper towel.

Transfer to a bowl and sprinkle your spices in.  Just to taste, it’s really up to you.  Toss well and then pour them out onto a lipped cookie sheet.

Put in the oven and set the timer for 40 minutes.  When the times up, take out and let cool completely before transferring them to a storage container.

They’ll crisp a little more as they cool.  If you try to store them before they’re completely cool and crunchy, they’ll be soggy and while they’re not bad that way, it just not what we’re looking for here.

Eat them as a snack, or use them on salads.  Yum!

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