Roasted Chickpeas are great to throw in salads for crunch, top soup or simply eat them by the handful as a healthy snack. They are easy to make, taste delicious, and are perfectly filling.
Ingredients
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon salt
Instructions
Preheat oven to 425 degrees. Line baking sheet with parchment paper or aluminum foil.
Drain, rinse, and dry the chickpeas. Remove skin of chickpeas by pinching with your fingers and the skin should come right off. Discard of skin.
Pour chickpeas in small bowl, toss beans with olive oil, cumin and salt.
Bake for 20 to 25 minutes.
*TIP* For crispy chickpeas make sure the chickpeas are really dry with skin removed before tossing them in oil. To save on time, you can roast with skin on but I find they chickpeas won’t be as crispy.
Recipe by Rebecca Rosati Health Coaching at https://rebeccarosati.com/snacks/roasted-chickpeas/