Let’s get down to business with the healthy snacks. I just happen to have a 7 year old that thinks these are the bomb. They are such a savory treat. They are surprisingly good. I say that with a smile.
You see, I am not a native bean eater, so if you would have asked me 10 years ago if I would eat beans for a snack, I mostly would have laughed in your face and then said no. I ate so many beans growing up that it took many years and many good recipes for me to discover the goodness of beans again. Luckily, my children have always had them as a staple in their diet, just like any other protein.
Don’t get me wrong, I will probably not open up a can of chickpeas and start to snack on canned beans. However, when you add some spicy flavor and roast them in the oven, count me in for the party.
The longer you roast these, the crunchier they get. They will also gain a little crunch once they are out of the oven. Test them out before you take them out of the oven to ensure they are to your liking. Also, these are best when they are eaten the same day. The moisture that remains in the chickpeas will make them soft again if left in a sealed container.
Also, you can use whatever herbs you have on hand, the recipe below is just a suggestion for one way to make them. Make this your own!
- 1.5 cups cooked chickpeas (1 – 15oz can, drained and rinsed)
- 1 Tablespoon olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Preheat oven to 425ºF (220ºC)
- Towel dry chickpeas and place on a foil lined baking sheet
- Drizzle with olive oil and spices, toss to coat
- Bake in the oven for 30-35 minutes or until golden brown and the outside is crunchy
- Allow to cool on baking sheet