There's nothing quite as tasty or easy to make as roasted chickpeas. It's definitely a snack that we can get behind. A low-fat alternative to cocktail nuts, these spicy beans also taste great tossed into salads. Simply spread the chickpeas on a pan, sprinkle with garlic powder and a touch of red pepper flakes for some heat, and let them roast away in the oven until browned, which should take about 45 minutes. Be sure to keep checking on them at that mark in case you want them crispier or softer.
Olive oil cooking spray
Canned drained chickpeas
2 cup(s), rinsed and drained
Red pepper flakes
- Preheat oven to 350 °F (186 °C). Lightly coat a rimmed baking sheet with olive oil cooking spray.
- Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
- Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving.
- Yields about 1/2 cup per serving.
You can store them in an airtight container to maintain their freshness and always have some on hand when a snack attack hits.