You know how you have a recipe you've been meaning to try out for years, and somehow never quite manage it? The one that falls out of your recipe file every time you're rummaging around in there, and you glance at it *again* and think "Oh, yeah, I've really got to try that!" and then stick it back in there and forget about it *again* for the millionth time. This is one of those recipes. And I am SO glad I finally did try it, because it's become one of our favourite snacks around here. In fact, I have to restrain myself from nibbling away most of the batch while I'm waiting for them to cool down enough to put in a storage container afterward.
If you like chickpeas at all, you will LOVE these! And even if chickpeas aren't on your top ten favourite foods list, I think you'll be surprised by how much you might like them (my older son, who doesn't normally care for chickpeas, will happily munch away on these crunchy little morsels). They are super easy to make, and are a great protein-rich snack. While they are addictive to eat on their own, they also make a great salad topper. And (the icing on the cake) you can whip up a batch of these for less than 50 cents if you use cooked-from-dried beans.
Ingredients:3 cups cooked chickpeas
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
other seasonings as desired (cumin, chili powder, curry, Italian seasoning), optional
In a medium bowl, combine the chickpeas, olive oil, salt, pepper, and other seasonings (if using). Spread in a single layer on a parchment-paper lined cookie sheet. Bake at 375F for 30-45 minutes, until chickpeas are crunchy. Cool and store in an airtight container.
I shared this recipe at Recipe Swap Thursday, Frugal Food Thursday, Full Plate Thursday, the GCC Recipe Swap, Fat Camp Friday and Friday Favorites.