Sometimes I miss the salty crunch of chips, pretzels or crackers, so when the urge kicks in I turn to these guys; roasted, spicy chickpeas. They’re a tasty, easy to make treat and I typically have all the ingredients in the pantry. I discovered the recipe on What’s Gaby Cooking and I have to admit, I love the warm, spicy, toasty, salty combo! They make a great snack on their own, or as a side dish to your fave main course.
All you need is 30 minutes, a can of garbanzo beans and some typical household spices. Kick up the heat for those of you with a flair for spicy. Enjoy!
Allergy-free, paleo roasted chickpeas
Ingredients
- 1 15-oz can Garbanzo Beans
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
Instructions
- Preheat the oven to 400 degree F.
- Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.
- Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.
- Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.
- Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 20 minutes.
- Season with salt if needed once fully roasted and then serve.
Not actually Paleo since legumes are not part of the diet.