CRUNCHY ROASTED CHICKPEAS

Someone in my house always needs a snack.

30 minutes after breakfast is over…”Mom is it snack time?”

I’m just about done washing the last dish from lunch….”Mom I’m hungry!”

We’re in the process of eating dinner….”Mom, can you make popcorn later?”

Does anyone else totally smell what I’m stepping in here? And it’s not just my kids…my pregnant self is always looking for something healthy to nosh on between meals! These perfectly seasoned Crunchy Roasted Chickpeas are perfect to have on hand when that between meal hunger strikes! They’re easy, flavorful and healthy! I mean seriously, they’re vegan, gluten-free, dairy-free, & sugar-free!

Ingredients

1 15 oz can chickpeas
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp ground corriander
½ tsp sea salt
¼ tsp freshly ground black pepper
½ to 1 TBS olive oil

Instructions

Preheat oven to 400 degrees F.
Lightly spray a baking sheet with non-stick spray. Set aside.
Rinse and thoroughly dry the chickpeas.
In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
Add spices to chickpeas and stir until evenly coated.
Bake at 400 for 10 more minutes, then stir.
Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness