I know it has been quite a bit since I have made a post, but I promise to be making a weekly post and get some good content up for you guys every Wednesday (and hopefully more so than just one post a week!.. depending on how fun my life gets LOL)
Recently I have been trying to find some yummy QUICK & EASY snacks that I can take along to the work, gym, while im shopping, doing errands.. or wherever I am! I get hungry quite often but don’t want to indulge in ice cream (well, I do want to indulge in ice cream almost every day, especially when I think about Cold Stone’s thick and creamy cake batter ice cream with extra sprinkles, but I need to stop myself from doing that). I’m always searching for easy recipes, but most of them don’t seem to be “easy enough.” When I came across this recipe, I was “like hmmm, let me try it.” And honestly.. I loved them. I only want my blog to have content that I love because I hate to share information with people if it’s not something I support and/or love. It would be like me posting about someone who hates animals.. and If you know me you know I choose animals over humans any day (hehe).
Well, let’s get to what this post is actually supposed to be about… and that is super, yummy, delicious and crunchy BAKED chick peas! NOM NOM! It may not sound the greatest, but if you give it a try I promise you will love it. Don’t judge a book by its cover! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!
- 15 oz can chickpeas, drained
- olive oil spray
- 1/8 tsp kosher salt
- 1/4 tsp chili pepper powder
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- 1/4 tsp curry powder
- 1/4 tsp garlic powder
Preheat oven to 350°F. Drain chickpeas in a strainer and let them dry completely. Pat dry with a paper towel if needed, I left them on the counter for about 15 minutes to make sure they are very dry. In a medium bowl, combine all the spices and coat chickpeas in spice mix. Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. I sprayed the baking sheet with olive oil spray to make sure they didn’t stick. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist. Remove chickpeas from oven when done and eat at room temperature.
I hope you all enjoy these as much as I did! If you try out the recipe, let me know what you think =)