I love snacking. Who doesn’t, right? Especially on busy school days, I want to eat something quick, easy, and of course- delicious!
Chickpeas are a nutrition powerhouse. I will not bore you by listing every single nutrient that chickpeas contain, here are just a few major players:
- Phytochemicals
- Protein
- Fiber
- Polyunsaturated fats
- Folate
- Iron
- Phosphorous
- Potassium
- Magnesium
So… chickpeas are a super healthy food. But their main attraction is TASTE. Especially when prepared with plenty of spices and roasted in the oven. Read on to see my recipe.
Ingredients:
- 15 oz chickpeas, canned
- 1 tbsp canola oil or avocado oil
- Paprika
- Cayenne pepper
- Garlic power
- Ground tumeric
- Salt
- Pepper
No need for fancy chickpeas or any pre-cooking. A cheap can like this works just fine.
Feel free to substitute or omit any of these spices. I did not list exact amounts for each, as spices should be added according to personal taste.
Directions:
- Drain and rinse the chickpeas in a colander.
- Lay out on a clean towel to dry. About 15 min in, move them around if you want them to dry faster.
- Once the chickpeas are dry, lay them on a baking sheet with parchment paper.
- Add oil and then add the spices. If unsure about the taste of any of the spices, start off by adding a little bit and then you can try adding more the next time or even after baking.
- Bake chickpeas in a preheated 375 degree oven for 20-25 minutes. If you want them extra crisp, you can go up to 30 minutes but might burn some of the smaller pieces.
- When cooked, let the chickpeas cool off first before eating them (hard, I know). They’re good stored in an airtight container in the fridge for 2-3 days, but try to finish them off sooner as they do tend to get stale. Happy eating friends!
Ruth Jimenez Nutrition 
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