Roasted Chickpeas

​Looking for a great back-to-school snack? This is easy, inexpensive, delicious, and nutritious! I've always bought these pre-made in the grocery stores, but never thought how easy it would be to make them myself! In one of my recent health coaching classes, the group was looking for other satisfying snack options besides popcorn (homemade of course!) and nuts- voila! These can also be used to substitute croutons in salads. Not only will it give you the satisfying salt and crunch that a crouton does, but it's a great protein and fiber source as well!

Ingredients:

• 1 (15oz) can of low sodium chickpeas
• 1 teaspoon of extra virgin olive oil
• ½ teaspoon of salt
• ½ teaspoon of garlic powder

 
Directions:

1. Preheat the oven to 400 degrees
2. Drain and rinse chickpeas
3. Thoroughly dry the chickpeas by patting them with a paper towel and remove the skins for a better crunch (let them sit out for a couple of hours)
4. In a small bowl, combine all the ingredients and mix until the chickpeas are evenly coated
5. Place chickpeas on a cookie sheet, spread evenly, and bake for 20 minutes
6. Stir the chickpeas and bake for another 10-15 minutes until golden brown
7. Let the chickpeas cool for about 10 minutes before enjoying (the chickpeas will harden as they cool

 
*Store in an air-tight container at room temperature for up to 3 days*

Enjoy! :)

Meg

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