The Perfect High Protein, Low Carb Snack: Spicy Roasted Chickpeas

I’m always looking in the pantry for something to snack on in between lunch and dinner, and there’s never any healthy options. Of course I want chips and salsa or popcorn or whatever else is in there, but it’s really all just processed carbs with no nutritional value. When I discovered roasted chickpeas, it was a game changer.

There are so many flavor possibilities (I’ll share more later!), and they taste so much better than every other traditional snack foods we all have in our pantries. I honestly don’t think I will ever NOT have these in my kitchen again.

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Garbanzo beans are packed with protein, iron, fiber and so many other great things, and this recipe is so easy, it takes no effort at all. 5 minutes of prep MAX.

Rinse and drain the chickpeas, check. Put in the oven, check. Take out of the oven and coat in spicy goodness, check. Put back in the oven, check. That’s literally it. And I promise, you will never need chips again. These will be so crunchy and flavorful and addictive– everything you could ever want out of a savory snack.

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After you try these, experiment with some different spices and let me know how it goes in the comments! I would love to hear the combinations you come up with!

Spicy Roasted Chickpeas

  • Servings: 4-5
  • Difficulty: Easy
  • Print

Ingredients:
1 14oz can garbanzo beans
2 tbsp olive oil
1/2 tsp salt
1/4 tsp garlic salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne

Instructions:
1. Rinse and drain garbanzo beans.
2. Place garbanzo beans in a single layer on a baking sheet. Roast at 375 degrees for 30 minutes.
3. In a small bowl, combine olive oil, salt, garlic salt, cumin, chili powder, and cayenne. Stir to combine.
4. After 30 minutes in the oven, take the garbanzo beans out of the oven and toss in the seasoned olive oil. Stir well so the beans are well coated in the mixture.
5. Pour the contents of the small bowl back onto the baking sheet and return to oven for 10 minutes. After 10 minutes, turn the oven off, but don’t open the door. Allow the garbanzo beans to sit in the oven for another 10 minutes.
6. Wait until they are cool to eat. Store in an air tight container such as a mason jar at room temperature for a couple of weeks (though they won’t last that long!).

***You can double the recipe if you’re baking sheet is big enough to accommodate two cans of beans in a single layer.

 

 

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