fiteatrest 
Chickpeas (also known as garbanzo beans) are a staple in our pantry. It's just such a powerhouse protein and a chameleon that can be transformed with creative spices. I add these crunchy chickpeas to salads or just have them as a snack. With such a satisfying crunch and a burst of flavors you won't look for other snacks or salad toppers. The most important thing to do in order to achieve the crunchy vs. chewy chickpea is to dry them really well. In fact, I dry roast them in the oven first to make sure there is no moisture. So easy! I used Trader Joe's (no affiliation) chili lime spice instead of plain chili powder which works great here.
Ingredients:
- 1 can chickpeas (drained)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp coarse salt
Directions:
1. Preheat the oven to 400 F.
2. Drain the chickpeas and dry on a paper towel or kitchen towel. You can even let them sit a bit, to air-dry a little more.
3. Spray a flat baking sheet with cooking spray or use a non-stick pan. Pour the chickpeas on to the sheet.
4. Roast plain and dry in the oven at 400 for 10 minutes.
5. While they are in the oven, mix olive oil and garlic powder, paprika, chili powder and salt.
Pour the olive oil spice mixture over the chickpeas, toss to coat.
6. Bake at 400 for another 20 minutes. Enjoy!
Another one of my favorites I make from chickpeas is hummus. Here's my favorite recipe. Stay tuned for a dessert I am making with the aquafaba - the magic liquid left in the can after chickpeas.
