These baked chickpeas are a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy.
They’ll stay crispy for a few days stored in a zipper bag at room temperature.
- 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
Heat the oven to 400°F and arrange a rack in the middle.
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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 rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
Sara Christensen is a private weightloss coach based in San Diego. She works with women to create bodies and lives that they love.
