On The Go Snack: Roasted Chickpeas

Hummus is amazing, chickpeas on a salad are good, but roasted chickpeas are incredible.  If you've never had them, you can thank me later.  I always keep a snack in my bag when I'm in transit and these are the perfect snack companion.  United, you can keep your little bag of pretzels!  They can be flavored however you'd like (I've even seen cinnamon sugar), but the recipe below is my go to.

*This recipe is based on one can of chickpeas, but (full disclosure) I usually cook up two cans at a time since they will last a few days in my bag.

1 can of chickpeas, drained, washed and dried

2 tablespoons of olive oil

1 teaspoon garlic powder

1/2 teaspoon sea salt (you can always add more once they are done roasting)

1/2 teaspoon cayenne pepper

Mix all ingredients in a large bowl and spread out evenly on a tray pan.  Pre-heat oven to 400F.  Roast for 40-45 min, stirring halfway through.  Drain on paper towel to remove excess oil and then enjoy!

Here are some photos with more detailed step-by-step instructions:

Step 1: Buy whatever is on sale! Chickpeas are always on sale at the supermarket, so go with what is cheapest!

Step 2: Drain & wash. Chickpeas come in starchy liquid and it's not needed.

Step 3: Dry them off well. Put the chickpeas directly on paper towels from the strainer and pat dry. You'll notice some of them start to de-shell. This is ok and actually the best part! They crisp up really deliciously in the oven.

Step 4: Add your spices. You can really use whatever you have in the pantry: cumin, sea salt, Italian seasoning, etc. I love to use sea salt, cayenne pepper, and garlic powder. The combination is so good!

Step 5: Find your balance. Sprinkle on all of the seasonings along with the oil. Less is more when it comes to the spices because you can always sprinkle a little more on at the end.

Step 6: Mix thoroughly. While this seems like a no brainer, you really want to make sure one chickpea isn't hoarding all of the cayenne otherwise you're in for a world of fun. Scrape down the sides of the mixing bowl with a spatula. All the good stuff gets stuck on the sides!

Step 7: Spread out evenly. If they are too crowded, they tend to almost steam, making them softer and less crunchy.

Step 8: Stir halfway through. Some ovens will cook the edge of the pan faster. Mix around halfway through to ensure even cooking.

Step 9: Drain on a paper towel. To get rid of the excess oil and keep them crunchy, put them on a paper towel while they are still hot and let them cool.

Step 10: Pour a glass of wine & crunch away! Remember to save some in a plastic container or ziplock bag for your flight!