My in-laws have been visiting for the past few weeks from out of state. It has been a whirlwind of 3 year old birthday party prep and execution, park days, and yummy family dinners (if I do say so myself). It has been such a joy seeing the girls connect with their grands that live so far away. Thank goodness for video calls to ease the times between visits. I must say, I will also miss having a willing clean up crew post dinner. I am not sure I’m ready for the piles of dirty bowls and cookware I always tend to create.
I am always on the hunt for cheap, healthy, yummy snacks. It often seems like I have to chose two of those three adjectives. Not with these chickpeas! At less than $1 a can, you can’t get much cheaper. Chickpeas pack a ton of fiber and protein. Plus, the flavor is savory and layered. These chickpeas should be eaten as is, and I also like them tossed in a large salad or rice bowl for a little crunch and variety.
If you have tried store-bought chickpea snacks, and, like me, was not a fan, don’t write these off! I did not care for the overly crunchy bagged variety. These are crispy on the outside and creamy on the inside to make for a more enjoyable experience and not risk taking out a molar. Give the peas a chance!
1 16 oz can chickpeas
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon Herbs de Provence
1 Tablespoon avocado oil
- Preheat oven to 400°.
- Drain and rinse chickpeas. Pat dry. Let air dry while oven is preheating.
- Add spices and oil to medium bowl. Add chickpeas and stir to coat.
- Place chickpeas in a single layer on a rimmed baking sheet.
- Roast for 15 minutes. Remove from oven and stir. Roast another 10 minutes.
- Serve warm. Can be stored in fridge for 3 days.