Roasted Chickpeas
Raise your hand if you’ve ever felt personally victimized by your snacking habit. Literally same. I mean, what’s a Netflix binge without snacks to keep you awake? Street suggests starting the latest seasons of Baking Bad and American Horror Story: Oven, and discovering your new favorite binge snack. These roasted chickpeas are salty and crunchy, so you won’t even miss that bag of chips that’s mostly air anyway. Plus, with loads more fiber and protein than chips, this snack will keep you fuller longer and help keep you ~regular~ (bye, Activia). Try out this recipe and snack smarter while studying, streaming or as a mid–afternoon pick–me–up! Your body will thank you.
Ingredients (2 servings; $0.90/serving):
1 15–oz can of chickpeas ($1.29 from FroGro; make sure to get cans with pull tabs if you don’t have a can opener. I learned this the hard way...)
1 tablespoon olive oil ($8.49/bottle at FroGro or CVS)
Salt and pepper to taste
Procedure (15-25 minutes):
- Preheat the oven to 425°.
- Drain the chickpeas and run under water to rinse off the ratchet liquid from the can.
- In a bowl, toss the chickpeas with the olive oil, salt and pepper.
- Spread out the mixture on the baking sheet in an even, single layer
- Roast for 10-20 minutes depending on your desired level of crispiness.
Tips and Tricks:
As with any baking/roasting, you can also use a toaster oven. Set the dials to “Bake” and 425°, and you can skip the preheating. Line the roasting pan/baking sheet with aluminum foil so you don’t have to wash it in your dinky kitchen sink. Also, try experimenting with different flavors by adding whatever spices you like. I’m Italian so I usually toss in a few pinches of garlic powder before baking and sprinkle on some Parmesan cheese after baking. You can also use dressing mix packets or taco seasoning packets to #TURNUP the flavor.
