Thursday, February 28, 2013

Crunchy Chickpea Snacks

Tasty, crunchy, spicy, healthy - works for me.  Love it when I have little helping hands to make them and also enjoy them later. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

Another healthy snack the kids love is Granola from page 19 Tastes & Treasures cookbook.

Crunchy Chickpeas

2 (15-ounce) cans chickpeas, also known as garbanzo beans
2 tablespoons
olive oil

1 teaspoon
ground cumin

1 teaspoon
chili powder

1/2 teaspoon
cayenne pepper

1/2 teaspoon
sea salt

Heat the oven to 400°F and arrange a rack in the middle.
Thoroughly drain and rinse (about 3 cups) the chickpeas. Spread on kitchen towel and rub to remove outer skin. You may need to hand rub them to remove all the skins.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. Store in tightly covered container or plastic bag to keep fresh.