I’m a snacker. I’ve always been, I always will be, and I’m OK with that. As a kid, I would choose a tomato over a candy bar, and I’m still that way. I love finding healthy, organic alternatives to the fatty, salty, and cholesterol-laden processed foods that plague our grocery store shelves. And roasted chick peas are a super choice for a protein-packed snack that’s also high in fiber, folate, maganese, and iron.
I purchase organic, non-GMO, chick peas (garbanzo beans) from my local health food store in 25-pound bags. I pay $1.26 per pound when I buy in bulk. I used them mainly for hummus, but roasting the leftovers is a perfect way to prevent waste while getting a fantastic guilt-free snack that rivals any chip.
To make these mexican-spiced chick peas, you’ll need:
- 28 ounces of chick peas (either cooked from dry or approximately two-14 ounce cans)
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
Rinse and drain cooked chick peas and dry on a clean kitchen towel.
Place the chick peas on a large baking sheet lined with parchment paper.
Roast in a 400 degree oven for 45 minutes.
As you can see, they’ll significantly reduce in size. Let them cool slightly and transfer them to a bowl. Gently toss them with the olive oil and spices. (Feel free to adjust the spice levels to your taste.) Lower the oven to 300 degrees, spread the seasoned chick peas back out on the parchment paper, and pop back in the oven for another 15-30 minutes.
I like them very crunchy, so I let them bake for the full 30 minutes. If you like them on the softer side, remove them after 15. Check them frequently, so you can be sure they’re not getting overcooked.
Once they’ve got the perfect amount of crunch, let them cool completely and transfer them to an air-tight container. They’ll stay perfectly fresh for about a week, but they never last that long around here!
Healthy snacking, everybody!