Have you tried roasting chickpeas? For me, roasted chickpeas are a great alternative to eating a pint of sorbet! I can eat a can (or two) of chickpeas in one sitting and not feel nearly as guilty!

Roasted chickpeas as a snack are so simple to prepare and require very few ingredients – chickpeas and spices and you are good to go! I always have canned chickpeas in the house, so the ingredients for roasted chickpeas are always at the ready. And, with chickpeas costing 65 cents a can, they produce a very inexpensive snack!

If you want to experiment with the recipe I provided, use any spice you may love to flavor the chickpeas – try some of your favorites. I love to use fresh rosemary, but smoky flavors also work really well. I don’t use much salt since I am not a big salt fan, but a smoky salt would work great if salt is your thing.

When you rinse and dry the chickpeas, be sure to dry them thoroughly. By doing so, you will ensure you get a crispy snack. The other key to crispiness is not to use too much olive oil – if you use too much, your chickpeas will be soggy. I put 2 tablespoons in the recipe – use a little less if you can, but never more than 2 tablespoons.

After I rinse them, I also remove any loose casings – but it is not a big deal if you miss some.

I turn the chickpeas once during cooking, but if I happen to be in the kitchen while they are in the oven, I will shake the pan a couple times also.

This snack is the best when eaten shortly after cooking. I usually do not have any leftovers, but on the one occasion when I do, I find I can ‘recharge’ the crispiness of the chickpeas by putting them back into a 400 degree oven for a short time to remove any moisture.

I hope you will try roasting some chickpeas if you haven’t already…they are a great crunchy snack!

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

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