When it comes to snacking, I have a major salt tooth (as opposed to sweet tooth). I’m trying to get back on my healthy eating bandwagon (I couldn’t help but have a few cookies during this pregnancy!) even before our new baby comes so once I’m not pregnant anymore I can get back on track and lose that baby weight. Anyway – if you’re in a healthy mood or not, roasted chickpeas are a tasty snack. Baking canned chickpeas basically dehydrates them and they become a crunchy, yummy treat. Chickpeas don’t have a ton of flavor themselves so these roasted chickpeas can be flavored however you like – garlic and Parmesan, thyme and sea salt, even cinnamon sugar if you have a sweet (instead of salty) tooth. I thought I’d share the super basics on how to make this treat and leave it up to you how you’d like to season.

You’ll need 1 can of chickpeas (garbanzo beans), olive oil, and salt.

First, rinse your beans and spread on a baking sheet. Dry thoroughly with a paper towel. As you’re drying, you’ll see some of the chickpeas have a little extra skin – remove any of these skins. Once dry, drizzle a little olive oil on the chickpeas and use your hands to coat.

 

Bake at 400 degrees for 3o to 40 minutes until the chickpeas are dry. Sprinkle with salt as soon as they’re out of the oven. This is when you’d add any other seasoning you’re using. Enjoy!