Smokey Crunchy Chickpeas

chicks

I love snacking, It’s my favorite hobby. I’m on a healthy snack kick at the moment. I just jumped on the Naturebox bandwagon this week and I really want to start snacking healthier. I mindlessly snack too often to eat unhealthy snacks anymore. If I only make one healthy change in my life, it will be my snacks. So, I was online this weekend and saw the idea of crunchy chickpeas and was excited. I like chickpeas. I like crunch. This could work. I picked out spices from the cupboard and was off.

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My chickpeas did get a little dark. I would recommend not binge watching Netflix while these are in the oven like me. But if you do, I encourage you to watch “Unbreakable Kimmy Schmidt”. It is new and amazing. I will be eating these while watching the last episode. They are not potato chips, but they do the trick.

Smokey Crunchy Chickpeas

Serves 2

  • parchment paper
  • a rimmed baking sheet
  • One 15 ounce can of chickpeas (drained, rinsed, pat dried)
  • 1 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked pimenton (paprika)
  • 1/4 tsp garlic powder
  • 1/4 tsp ancho chili pepper powder
  • 1/4 tsp maldon sea salt, then a pinch more for after
  • 1 tbsp of parmesan cheese
  • a squeeze of lemon juice
  1. Pre-heat oven to 400 degrees. Rinse and drain the chickpeas. When rinsing outer shell will naturally come off make sure you get them all off (see above). Then pat dry.
  2. Put the seasonings in a bowl (but leave out the cheese), then add the olive oil and mix until combined.
  3. Add the chickpeas to the bowl and coat them in the seasoned olive oil. Lay them flat on lined baking sheet and place into the oven. Cook for 20-30 minutes or until golden brown and crunchy. Shake them around halfway through the cooking time.
  4. When out of oven, coat them with the parmesan cheese and add a pinch more salt. Then garnish with a generous squeeze of lemon. Wait until they cool to eat.
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