A few years ago, I was at a local restaurant in West Seattle and they served this flavor filled snack as an appetizer. At first I wasn’t keen on trying them, but my boyfriend talked me into tasting one and the next thing I knew I was gobbling them down. The flavor was amazing and the texture wasn’t at all pasty (aka bean like goo). Instead it was crunchy with a bit of zing from the citrus spice combo.

Today, crunchy roasted chickpeas are one of my favorite snacks when I’m in training mode. They make for a satisfying salty snack that’s high in protein and fiber, plus you’ll feel fuller for longer. And the crunch will curb your desire to reach for chips or popcorn.

Quarantined with someone who won’t shut up during a movie? Try this recipe…it’s sure to do the trick!

Ingredients

• One 15-ounce can of chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
• 1 to 2 tsp chili powder
• 1 tbsp olive oil
• 3/4 tbsp lime juice
• 1/3 tsp sea salt
• 1 tsp cumin
• Pinch of dried herbs of your choice or chopped fresh cilantro

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with cooking spray.

2. Rinse chickpeas and pat dry.

3. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. 

4. Combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Start with a low amount of the chili powder and cumin and then add more to taste. Whisk to mix. 

When chickpeas are slightly brown and crisp to the touch, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later. 

Serves 2