Today, I want to share one of my family’s favorite healthy snacks with you—roasted chickpeas. Coating them in exotic spices and trying new combination of mixtures is one of our favorite snack time activity. You can make them bold and zesty or cool and crispy .. Possibilities are endless but one thing for sure its an irresistible great snack for all ages. And they couldn’t be easier to make. Not to mention they are high in fiber, high in protein, and low in fat, which makes them the perfect guilt-free energy boosting addition in your staple diet ! My kids are super excited when they know that chickpeas are in oven. After all, store brought chips get so boring so fast 🙂
2 (15-ounce) cans chickpeas, thoroughly rinsed and completely drained.
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon Himalayan pink salt
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.
Spread the chickpeas in an even layer on a baking sheet lined with parchment paper and bake until crisp, about 20 to 30 minutes. Stir in every 10 minutes so they get roasted evenly. Shake the pan again to evenly distribute the spices.
Let it cool completely. They get crunchy after cooled. Store in air tight container.
This protein packed snack is very versatile in its use. You can munch on it as a snack or use it as salad topper. You can also change the spicy mixture to you liking. Some interesting combinations to try include
maple syrup and cayenne pepper,
turmeric and chili with dash of lime/ lemon juice.
parmesan and Italian hers
Sugar and Cinnamon with dash of ginger powder
We recommend organic ingredients when feasible.
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