Roasted chickpeas are the perfect little snack to satisfy a crunchy craving, and with a ample sources of fiber, protein, iron and antioxidants you’re doing your body a good one! Team B4BC snowboarder Elena Hight is this weeks guest chef for Tasty Tuesdays, and she’s got plenty to say about her Spicy Chickpea below!
From Elena:
Sometimes that craving for something crunchy and salty just has to be satisfied. No matter what I just cant feel good about eating chips so I have been trying to substitute for something just as delicious but with more substance and nutrients. I am a huge fan of chickpeas and I recently saw roasted chickpeas at the grocery store. Just like most things these were extremely expensive for something I knew I could recreate at home for a fraction of the price. I LOVE how these turned out, salty, spicy, and a bit garlicy, all of my favorite chip flavors combined onto a bean that has healthy protein, fats and vitamins. So much better than a potato chip.
Hope that you enjoy this crunchy snack as much as I did!
Ingredients
- 2 cups canned or freshly cooked chickpeas
- 1 ½ TBS olive oil
- 1 ½ tsp cumin
- 1 ½ tsp salt
- 1 tsp garlic
- 1 tsp chili powder
Directions
- If you start with dried chickpeas soak and boil until completely cooked.
- Drain chickpeas and place in one layer on glass baking pan.
- Preheat oven to 375 degrees
- Bake for 15 minutes
- Mix all spices in one bowl
- Remove chickpeas
- Drizzle with olive oil and toss evenly
- Drizzle chickpeas with the spice mix and toss evenly being sure to coat all the beans
- Bake for 15 more minutes
- Remove and serve warm
