Crispy Roasted Taco Chickpeas

Raise your hand if you are one of those people that goes to the store and forgets if you already have an item at home, so you buy it just in case, go home and see that you actually already have at least 3 of that item? You guys can’t see me, but both of my hands are raised!

I always try to keep our pantry stocked with a variety of beans, broth, diced tomatoes, etc..Chickpeas are one of my favorite things to eat and so I have to have them on hand at all times! So of course, I always buy too many cans. My pantry was so full a few weeks ago, it could fit no more things. I made these amazing crispy roasted chick peas to make room and they are so addicting!

If you have never tried roasted chickpeas, you are missing out! The first time I tried to roast chickpeas, it was an epic fail. I burned them so badly because every time I checked, they didn’t seem crispy enough. I really don’t know what I was thinking, but I think I’ve gotten this problem under control now! One tip I will tell you guys though is that removing the outer casing of the chickpea makes them crispier. I know, that seems like a pain! I put mine in a dish towel and rub gently and most of them come off pretty easily. Note that you don’t HAVE to do this step, but I prefer them to be crispier!

The seasonings for these is super simple, just cumin, chili powder, garlic powder, and some salt! The other great thing about these is they are so versatile! You can eat them plain on their own, but they are also amazing in tacos, in salads, on burrito bowls, you name it! Oh, and how cute is this little hand sneaking a nibble?!

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Yield: serves 2-4

Crispy Roasted Taco Chickpeas

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

A delicious, low-carb, and nutritious snack! Chickpeas are tossed in Mexican seasonings and baked until crunchy!

Ingredients

• 1 (15-ounce) can unseasoned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F. Grab a dish towel and arrange the chickpeas in the center in a single layer. Fold the towel over the chickpeas and gently rub back and forth until the outer lining on the chickpeas comes of (it's okay if you don't get them all).
2. Transfer the chickpeas onto a lined cookie sheet and in a single layer. Drizzle the olive oil over the chickpeas. In a small bowl, stir together the cumin, chili powder, garlic powder, and salt. Sprinkle the mixture over the chick peas and use a spoon or clean hands to coat all the chickpeas. Bake for about 20-25 minutes until crispy and golden, flipping with a spatula after about 10 minutes. Add additional seasonings to taste if desired.

Nutrition Information:

Yield:

4

Serving Size:

approx. 1/3 cup
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 454mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 7g

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