Since I’m allergic to peanuts, there are limited protein-packed, healthy snacks that I can munch on during the day. I was really excited to try this recipe, and I’m glad I did! These roasted chickpeas SUPER delicious (and a healthy choice). I added a little more garlic than the original recipe called for (because I love it), and I also thought adding some herbs might be a nice touch (maybe next time).
2 15 oz. cans of chickpeas, rinsed and drained
1 T extra virgin olive oil
2-3 cloves of garlic, minced
1/2 t sea salt
Fresh ground pepper to taste
1/2 cup grated Parmesan cheese
Spread chickpeas on paper towels (in layers) and let dry for 30 minutes.
Preheat oven to 400 degrees. In a medium bowl, combine the oil, garlic, salt and pepper. Add cheese and stir until the oil is absorbed and you have a crumbly mixture. Add chickpeas and toss by hand to coat.
Spread on a baking sheet and bake for 45-55 minutes*, until golden and crispy.
*I cooked mine until they were pretty dark, because I wanted them really crunchy. They reminded me of half-popped popcorn kernels, and they were delicious!
What’s your favorite healthy snack? I’d love suggestions!
Recipe adapted from the Jan/Feb 2013 issue of Clean Eating Magazine