This is a guest blog post by Carpe Diem Nutrition Dietetic Intern, Emily Bumgarner.
When I was completing my food service rotation in my dietetic internship, I was able to try many of the lunches served in the school district where I was working. One of the lunches was a simple salad with chicken, but it was served with pre-packaged roasted chickpeas. The students were not fans of the roasted chickpeas, but I thought they were delicious. They were a good crunchy, salty snack. I could not find the same brand, so I tried another brand, but I was not a huge fan. I decided to try to make my own roasted chickpeas at home, and to my surprise they were quite yummy! The great thing about chickpeas is that they can be a base for any flavor. You can make them spicy with some cayenne pepper or sweet with some cinnamon. Besides being delicious they are healthy too! They are a good source of protein, carbs, and fiber, which means they can help with heart health, digestion, and keep you full longer than other foods. Roasted chickpeas are an easy snack to make and take on the go!
- 16 oz can chickpeas
- 1 tablespoon olive oil
- Pinch of seal salt
- Preheat oven to 390 degrees F.
- Drain and rinse chickpeas, lay on paper towel to dry.
- Line baking sheet with parchment paper and evenly lay chickpeas out.
- Bake for 15 minutes.
- Take out of oven and toss chickpeas in olive oil and sea salt.
- Bake for an additional 30 minutes or until golden brown and crunchy.