I don’t know what rock I’ve been living under, but I first heard of this recipe from my friend Heidi’s Facebook page. Heidi is…how do I put this?…not someone I would normally look to for healthy recipes. The fact that she made these numerous times intrigued me, and I had to check this recipe out for myself. Sometimes our best ideas come from the most unlikely sources.
A day late and a dollar short, I see that roasted chickpeas were so last year, and pretty much every food blogger under the sun has already blogged about them. What’s next from me, chopped salad?
In any event, for a quick and healthy snack, these little guys can’t be beat. Once you’ve discovered you like them, you will learn that you need to double your batch next time, as they go quickly.
1 can of chickpeas
1 T. olive oil
Preheat oven to 425.
Drain and rinse beans. Pat beans dry really well. Dry beans are crucial to this process.
Coat beans in about 1 T. olive oil and spread on rimmed baking sheet. I highly recommend using something with a rim. You know, gravity and all.
After about 20 minutes, remove from oven, add salt and/or other seasonings (I like cayenne pepper), toss well and spread back in pan. Return to oven for another 15 minutes. Serve in a bowl and enjoy!