I have to give credit to my dear cousin Brita for this one; a lady who knows her way around the kitchen. I really love chickpeas–they have such a great buttery flavor and they are a wonderful source of fiber, zinc, folate, and protein. Did you know that chickpeas are also called garbanzo beans? So look for either name next time you’re at the grocery store.
-1 can chickpeas, drained, rinsed, and patted dry
-2 tsp extra virgin olive oil
-Herb or spice blend*
Drain chickpeas in strainer. Pat dry with paper towel. Place chickpeas in bowl and toss with olive oil.
Spread chickpeas onto a baking sheet and sprinkle herb/spice blend over. Roast at 400 degrees for 30-40 minutes. If you want them extra-crunchy, turn off the oven after 40 minutes and leave chickpeas in until they reach desired crunchiness. Store in airtight container, or eat immediately.
*Here are a few ideas I had for seasoning:
-Lemon juice and zest with garlic powder
-Oregano powder and red wine vinegar
-Good old cilantro and lime juice/zest
-Basil and garlic powder
-Cumin, coriander, and cilantro