Roasted Chickpeas
Roasted chickpeas – with chili? The perfect snack. These are easy to make – and being a celiac, I use these as ‘croutons’ in caesar salads. They are so good! You won’t be able to stop snacking on them.First, I use bagged chickpeas that I have to soak and cook first. They are better than canned, yet use what you have access to.Second, the spice is important. Recently, when my in-laws were here they introduced us to The Silk Road Spice Merchant and they have the most beautiful spices. Don’t underestimate the power of a good spice.
Servings: 3 cups
Ingredients
- 3 cups of chickpeas
- 4 tablespoons of olive oil
- 1 1/2 teaspoons of chili powder
Instructions
- Set the oven to 435 degrees on roast.
- Next, rinse your chickpeas and pat them dry.
- Put them in a bowl and drizzle with the olive oil.
- Then, dash on the spice and stir. Be sure that all of the chickpeas are coated in the oil and spice.
- Lay them out on a baking sheet and roast at 435 degrees for 20-30 minutes - until crunchy.
- Done!
- Snack away or add to a salad.