Recipe: Roasted Chickpeas.

This Meatless Monday’s recipe is going to be a short and sweet one, as well as muuuuch later than usual. I’ve been on a really weird, more-hours-than-I’d-like work schedule these past few weeks, so I haven’t had much time to play around with a lot of recipes. I have one in my pocket, but I want to work on it a little bit because I wasn’t completely satisfied with the results. So, today, I’m going to give you probably one of the easiest ones in my wheelhouse, one I really need to start doing more because it makes a wonderful, delicious, protein-packed and filling snack that doesn’t need refrigeration and is easy to transport. They’re also highly adaptable, so season them as you will! I think with my next batch, I might try a sugar-and-cinnamon combination rather than the spices I usually go for.

Roasted Chickpeas

1 can chickpeas/garbanzo beans, drained and rinsed
2 tablespoons extra virgin olive oil
Seasonings of your choice (I like salt, pepper, cayenne, red pepper flakes, tumeric, cumin, and parsley best)


1. Preheat oven to 400 degrees.
2. In a large bowl, coat chickpeas with olive oil and seasonings. Mix until well covered.
3. Spread over parchment paper on a baking sheet, leaving lots of room. Bake 30-40 minutes, until chickpeas are crispy and brown.
4. Enjoy!

And that’s seriously it, and they’re delicious, and I’m hoping to get in the habit of making a batch every week for delicious snaking. Even better, if you separate the batch into 4 servings, they’re only about 165 calories per serving, and a lot better for you than most of the snacks out there.

Happy eating!



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