Roasted Chickpeas

Ever since getting a crock pot and a food processor, I have gotten into the habit of grabbing one or two cans of beans every shopping trip.  Kidney, black, chickpeas, etc.  Because I love making chili and different kinds of dips.  So I need to make sure I always have beans on hand so I can whip these things up quickly.  I'd pinned a few different roasted chickpea recipes over the last few months, but had never actually gotten around to making them.  When we had some friends over for one of the Pats games a few weeks ago, I found my excuse.

Now, a few of Kevin's coworkers are into Crossfit/working out in general, so I tried to make sure I had something somewhat healthy on hand for them.  As my friend Melissa so nicely put it, I do love my sour cream/cream cheese/mayonnaise combinations in dips.  What can I say, I love football food, and it isn't usually the healthiest stuff.  But when we entertained for the game, I happened to have three cans of chickpeas on hand, so I tripled the recipe and made some.

Ingredients:

1 can of chickpeas

1 tbsp olive oil

1/2 tsp onion salt

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

Note: This is all an estimate.  I kind of just threw it all together and tasted it as I went and adjusted when necessary. 

Directions:

1. Preheat oven to 450°
2. Combine all the ingredients in a bowl and mix well.
3. Lay out on a baking sheet in a single layer.  Bake for 15 minutes.
4. Take out of the oven, mix around a bit, then bake another 15 minutes.
5. Take out when they are brown and crunchy.

The best thing about these is that you can honestly do whatever you want with them.  I omitted the cayenne this time around because a couple of the people didn't like spicy, but I can't wait to try it the next time around.  Here's where I found it originally.  There are tons of different flavor combinations on Pinterest, too. Super easy/much healthier snack for any day of the week.  Have fun with it and enjoy!