Tuesday, October 11, 2011

Roasted Chickpeas


Like a year ago or 2roasted chickpeas made their chic way around blogs. Lets bring them back. These things are amazing and a great source of fiber. I made them for dried chickpeas. My whole family munched them down. They make a great snack and travel very well. The only thing to remember is that these are beans even though they seem like corn nuts or something. Enjoy!

  • 1 (12 ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons olive oil
  • salt (optional)
  • garlic salt (optional)
  • cayenne pepper (optional)

  1. Preheat oven to 450 degrees.
  2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. 
This recipe is by AllRecipe.com.

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