Follow my blog with Bloglovin

 

 

Hi lovely,

It’s no secret that snacks make the world go ’round. Image a life without snacks..

I know, how sick it that?

I’m constantly in search for snacks that are tasty & quick. Most importantly they need to be healthy, give me energy, and keep me satisfied until my next meal..or my next snack.

That go-to snack for me used to be chips & dip. Doesn’t matter the flavor or brand. They were in my mouth and there was no stopping until I was putting the bag to my face and pouring the crumbs down the hatch.

I need something salty, something crunchy, maybe something spicy if I’m feeling extra that day.

Kale chips make me want to cry. So I thought I would give chickpeas a try?

That rhymes.

Doesn’t necessarily sound like Doritos to me, but beggars can’t be choosers.

Turns out..

They’re BOMB. This little bowl was gone before I could take a second picture.

Drain the chickpeas, and dry. I do so by gently rolling them between two dish towels. Remove the layer of skin on them if It’s already falling off.

Do not add any seasoning prior to baking. It will become bitter. Olive oil only.

Before

After

---

Roasted Chickpeas // fit freedom lifestyle 12.12.16

ingredients

• 2 15-oz canned chickpeas
• 2 tbsp olive oil
• 1/2 to 3/4 tsp salt (pink himalayan salt)
• 2-4 teaspoons of spices such as, chili powder, curry powder, cumin, smoked paprika, rosemary, thyme, or the favorites of yours – I used a combo of all these and sprinkled about 2 teaspoons per 1 can of chickpeas

directions

• preheat oven to 400 degrees F
• open the cans of chickpeas and pour them into a strainer — rinse
• pat the chickpeas until very dry with a clean dishtowel or paper towel and air dry for a few minutes
• remove any chickpea skins that come off while drying, but otherwise don’t worry about them
• spread the chickpeas out in an even layer on the baking sheet. drizzle with olive oil and sprinkle salt. stir with your hands or spatula to make sure the chickpeas are evenly coated
• stir the chickpeas or shake the pan every 10 mins. a few chickpeas may pop – that’s normal. the chickpeas are done when golden brown, dry and crisp on the outside, soft in the middle — about 20-30 mins
• sprinkle the spices over the chickpeas and stir to coat evenly. serve while the chickpeas are still warm and crispy. they will gradually lose their crunch as they cool, becoming addictively chewy

store in an airtight container or zip lock bag for on the go! throw them in a salad or sprinkle over soup

recipe by: thekitchn

Leave a comment and let me know what you guys think or if you have tried any other chickpea recipes you’d love to share 🙂

all my love,