Roasted and Seasoned Crunchy Chickpeas 

I have been adding these to my salads or just grabbing a small handful for a light snack. I LOVE the crunchiness of them, and you can take the liberty of seasoning them in some many ways. I’m hoping to try them with my Mexican spices and Indian spices next. You can adjust the amount of chickpeas depending on how much flavor you want them to have.

Chex Mix Spiced Chickpeas

• 2-3 cups cooked chickpeas

• 1 1/2 t seasoned salt

• 1/2 t garlic powder

• 1/2 t onion powder

• 1 t Worcestershire sauce

• 2 t olive oil

Once cooked, drain and pat the chick peas until they are dry. (This is a very important step in order to get them crunchy.) Line a cookie sheet with foil. (fold up sides of foil if you are not using a flat/no side pan so those guys don’t roll off!). Mix seasonings, worcestershire sauce and oil in a mixing bowl. Place chickpeas into the bowl and stir until well coated. Pour them onto cookie sheet and bake 45 min in a 400 degree oven. Flip them about have way through. Allow to cool completely once they are done. Store in an airtight container for up to a week.

Italian Chickpeas

• 2-3 cups chickpeas

• 1 t dried basil

• 1 t dried oregano

• 1 t dried parsley

• 1 t nutritional yeast

• 1/2 t garlic powder

• 1/4 t onion powder

• S & P to taste

• 2 teaspoons olive oil

Follow the same baking directions above.