The day I started running I lost my sweet tooth. That was a blessing I got twenty years ago; however, I do still have a craving for salty and savoury snacks. With chips and pretzels all too easy to reach for, I'm always on the lookout for tasty alternatives that can fill that craving.
I've already shared one of my favourite snacks with you—crunchy, oven-roasted lentils. Another favourite in our house is for delicious roasted chickpeas. This recipe makes them an awesome snack I always keep within reach. The flavour and crunch make them highly addictive! Give them a try!
Chickpeas are low in saturated fat, and very low in cholesterol and sodium. They are also a good source of dietary fiber, protein, and copper, and a very good source of folate and manganese. This ancient super-food is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East!
19 oz can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Heat the oven to 375F.
Dry the chickpeas with paper towel and remove any excess skins. Place the chickpeas in a large bowl and toss with remaining ingredients until coated.
Pour the chickpeas onto a rimmed baking sheet and bake for 10 minutes. remove from the oven and give the baking sheet a shake to turn the chickpeas.
Return chickpeas to the oven and bake until crunchy—about 8 minutes more.
Allow chickpeas to cool. Will store in an air-tight container for a few days.