Roasted Garlic Chickpeas

These crunchy little chickpeas will kick your salty, crunchy craving to the curb! For real. They are super easy and wonderful for snacking on. I also sprinkle them on top of kale salads with a poached egg or other easy, delicious meals. You can also switch out the garlic powder for a ranch dressing packet, fresh or dried herbs, curry powder, parmesan cheese, etc. etc. .... the sky is the limit!

Recipe:

2 (15 oz.) cans of chickpeas/garbanzo beans
2 tsp. olive oil
1 tsp. garlic powder
A few dashes of cayenne
A few dashes of salt

Preheat oven to 400ºF.

Drain and rinse your chickpeas. Dry them on a towel lined baking sheet. *See Note

Place chickpeas on a non-stick baking sheet. Drizzle olive oil and sprinkle the garlic powder, cayenne and salt on top. Toss until evenly coated.

Bake chickpeas for 30 minutes, shaking the pan about half way through. Allow to cool and then store in an airtight container or jar with a tight fitting lid.



*If you have the time, dry the chickpeas overnight. Since they have been completely saturated by liquid in the can for who knows how long it is helpful to dry them out. This will make them crunchier!