While chickpeas might not be the first thing to come to mind when you think of snack food – you should change your way of thinking.
We all, no matter how healthy we eat, still want & yes, even crave the salty snacks we’re so used to. This is very evident by the trailer truckloads of snack foods that just keep on coming to the stores. Don’t believe me…? Take a good look, next time you’re in the store. ANY store, and, of course, the larger the store… the larger the snack food aisle.
Hydrating and cooking from dried results in a better end product.
Either way, you’re much better off with this as a snack – as opposed to something mass produced and full of things you can’t pronounce. For further deets on nutrition.
If/when you do prepare any bean from scratch, you have the opportunity to add flavour. In this batch…? Half an onion and a bay leaf.
If/when you do prepare any bean from scratch… make extra. Store in the fridge in their cooking liquid and you’ll be ready to add taste & nutrition to all manner of salads, soups & stews.
These are so good, they’ll be gobbled up before you know it. If for some reason they’re not, store in an airtight container. If they get a little soft, crisp them up again in a hot skillet. Perfect for a snack or as an interesting topper/crouton for salads & soups.
2 cups cooked chickpeas
1 TBSP olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 tsp Kosher salt
Few grinds, freshly ground black pepper
Preheat your oven to 400º and line a baking sheet with parchment or split.
Rinse, drain and thoroughly dry the chickpeas – then add to a large bowl. Add oil, spices & seasonings, stirring to distribute evenly. *If you want some heat, add desired amount of red pepper flakes or chili powder.
Spread on a parchment lined baking sheet and bake for at least 30 minutes. Check occasionally at that point, and bake until desired level of crispness is achieved.