Currently Craving Roasted Chickpeas

Crave-worthy snack alert

I cannot get enough of these crunchy chickpeas.  I make them as part of my Sunday night meal prep, and am able to add them to my salads during the week, bring them to the office to snack on solo, or use them as a protein topper to my soups and stir fry.  Just 1/2 cup of these guys gives you 7.5 grams of protein and 6.5 grams of fiber, making them a total plant-based superfood.

Pro tip: they are also a great crowd pleaser if you’re having company over, plus they go perfectly with a cocktail.  Store them in an airtight container and they will last up to 5 days in the fridge.

Ingredients:

• 1 15-ounce can of chickpeas, drained and dried
• 1 tablespoon of olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon chili powder, optional for a spicy kick

Directions:

1. Preheat oven to 350 degrees.  Drain, rinse with water, and dry chickpeas very well, scatter on baking sheet. Let stand for 15 minutes.
2. Drizzle on olive oil and toss with hands until well coated. Add salt and re-toss.
3. Roast for 45-50 minutes, or until crispy and golden. Stirring occasionally.
4. Remove from oven and toss with garlic powder, and additional seasonings as desired.
5. Let cool for 5-10 minutes.  Serve or store.