These are a perfect snack for when you want a little something spicy and healthy. They are especially great on football Sunday when you need a little crunch while watching your favorite team battle it out on the field. Toasted chickpeas are very easy to make and are a great alternative to typical snack food like chips and popcorn. I get most of my ingredients from Whole Foods but you can use any brand you prefer. Try to find high-quality organic or all-natural ingredients when possible.

1 can organic chickpeas
1-1/2 tbsp extra virgin olive oil
1 tsp crushed red pepper flakes
1 tsp cayenne pepper
Sea salt and freshly ground pepper

Preheat oven to 400 degrees. Rinse and drain chickpeas and place in a bowl. Toss with olive oil. Place a sheet of parchment paper on a baking sheet to avoid sticking; place chickpeas on sheet in single layer. Sprinkle with spices, feel free to add more or less if you prefer. Gently shake the baking sheet back and forth to coat the chickpeas evenly.

Bake for 35-40 minutes, gently shaking the sheet again halfway through to make sure they are toasted on all sides. Oven temperatures may vary, so keep cooking until toasted and crunchy and watch to make sure they do not burn.

These are best the first day you make them, when they are most crispy, but you can store them at room temperature in a container lined with a paper towel to absorb some excess moisture. Makes four servings.

130 calories, 6.8g fat, 5.3g protein, 14g carbs, 4g fiber

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