The day I read Marla’s recipe for Crispy Crunchy Roasted Chickpeas, I knew I had to make them. I have always liked chickpeas, or garbanzo beans as they’re also called, but it had never crossed my mind to eat them any other way then out of a can in a salad. And you thought I was creative.
After buying a can (I started with only one in case I somehow messed them up), I came right home and turned on the oven. After some quick prep and approximately 40 minutes of cooking, they were ready, and they were exactly as I had hoped – crispy, crunchy and delicious.
You can get Marla’s recipe here. I followed the steps pretty closely, just tossed them a bit more often because I was paranoid they might burn (you can never trust these apartment oven temps). For spices, I chose to use garlic powder, Lawry’s seasoning salt and crushed red pepper. Next time I am going to add the Portuguese crushed red pepper as well because I love everything extra spicy.
I know I call a lot of recipes easy, but it doesn’t get much easier then this. It’s also an incredibly healthy snack option. If you’re like me, you’re probably always looking for a new snack idea to bring to the office or take on the go. Thank you, Marla, for opening my eyes to this new treat!
Check out Marla’s Family Fresh Cooking blog for other healthy and fresh snack ideas.