perfect simplicity

perfectly simple. perfectly me.

afterschool snack :: roasted chickpeas

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i like chips.

In high school, I used to eat a whole bag of potato chips in one sitting.  Granted, this was when I played basketball seven days a week and my metabolism was at its peak.  But suffice to say, it was a pretty gross habit.  And, although my days of eating a whole bag are gone, my obsession with chips has not wavered.  Unfortunately, I can’t eat the way I did, nor is there a desire.  I’ve been trying to monitor my sodium intake as of late,  trying to find healthier alternatives to chips and snacks.

Roasted chickpeas are quick to make and pack an obscene amount of flavor in each little bite.  They are also a good source of protein and fiber.  And best of all, they are easy!

:::

spicy roasted chickpeas

  • 1-14.5 oz. can of chickpeas
  • 2 tsp. olive oil
  • 5 dashes cayenne pepper
  • garlic salt
  • cumin
  • coriander

1.  Preheat oven to 450 degrees.

2.  Rinse off chickpeas and pat dry.

3.  Place in bowl along with the rest of the ingredients.  Toss to coat.

4.  Put on rimmed baking sheet.

5.  Bake for approximately 30-40 minutes until crisp.

note:  watch careful during the last 10 minutes of cooking as they have a tendency to burn.

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Written by liveeatlove

February 26, 2010 at 7:36 am

Posted in Food, Recipes

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