Sunday, April 22, 2012
Cooking with Kelly: Quick Roasted Chickpea Snack
I've been trying to find new snacks that area easy to make, portable and not chips or carrots. I think I've had enough of the carrots, so I wanted to try a roasted chickpea treat. I enjoyed this because it was like eating peanuts, except without the fat and with the protein. Plus, this was easy.
1 16-ounce can of chickpeas
2 Tablespoons extra virgin olive oil
1 Tablespoon kosher or sea salt
1 teaspoon cumin
1 teaspoon garlic powder
Drain and rinse the chickpeas, then dry them well with a kitchen towel. Peel the chickpeas. The easiest way to do it is pinch the chickpea until the skin comes off.
Place the dried, peeled chickpeas in a bowl with the remaining ingredients and toss to combine.
Roast the chickpeas in a 400-degree oven for about 40 minutes, turning every 10 to 15 minutes to prevent burning, or until the chickpeas are brown.