This is a first for me. Roasted chickpeas. A really simple, healthy, crunchy snack. Not sure how I came across Natural Noshings. Probably just randomly ‘surfing’ the food world one day, but that is where I found this recipe. It seems like you could really put any kind of seasonings you enjoy on these things. I went by her recipe and made Roasted Fajita-Spiced Chickpeas. I left out the cayenne pepper. I also baked them a bit longer until, maybe 10 minutes or so, until they crunched all the way through the chickpea when I gave it a try.
Roasted Fajita-Spiced Chickpeas
2 (15-ounce) cans chickpeas (garbanzo beans)
2 Tbsp light tasting oil
1/2 tsp sea salt, more or less to taste
1/2 teaspoon black pepper
1/2 Tablespoon chili powder
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper, omit or reduce if you don’t like heat
Preheat oven to 350F. Line a large baking sheet with a silicone mat or foil.
Drain and rinse chickpeas in a colander. Drain them well, shaking excess water let air dry or pat dry with towel.
In a medium mixing bowl, combine oil, salt, pepper and spices. Add chickpeas and toss to coat the chickpeas well.
Spread the chickpeas onto baking sheet in a single layer and bake for 40-50 minutes until crispy, shaking pan once or twice in the middle of cooking. Serve warm or let cool and enjoy!
Store in air-tight container once completely cooled.
Recipe from Natural Noshings