Roasted Chickpeas, Sweet or Spicy

A fantastically addictive little snack that's high in protein and fiber, with endless flavor variations!

I've tried roasted chickpeas before. I did not like them. At all. But, these are different. The recipes I've tried before instructed you to place the chickpeas in the oven for a half hour at most, leaving the chickpeas... soggy. Just blah. These babies roast away for an hour, which makes them soooo delightfully crunchy. Crunchtastic, even. 

You can also customize these nuggets however you wish. I couldn't decide between sweet or spicy, so I split the batch in two and just did both. Be careful though, because these crunchy treats are so weirdly addictive you may unwittingly eat an entire can of chickpeas in one sitting. And they are quite high in fiber. Think about it. Ya feel me here? I'm looking out for your tummy.

I like them best fresh out of the oven, or that same day. They may be stored in an airtight container for 3-4 days, but they aren't quite as good, so I suggest making them as you want them.

I had these for a post-workout snack, but they'd be great any time you have the munchies and are tempted by junk. Just season as your heart desires and crunch away!

Roasted Chickpeas

1 can chickpeas

Seasoning mix of choice- Sweet and spicy blends I used found here. I split the amounts in half for one can instead of two, (Can't wait to try garlic parm!! Naaahhhmmm)

Preheat oven to 375. Drain and rinse chickpeas well. Place on towel to dry. Once all visible moisture is gone, place on a baking sheet lined with parchment or a Silpat. Bake for 45-60 minutes, until chickpeas are a light brown and crunchy (not soft at all). Immediately toss with seasoning mixture. If using a sweet variation, you may return coated chickpeas to oven for 10 minutes to caramelize. Eat warm, room temp or store in airtight container for up to 4 days.