This chick is trying to get back into the routine of working out and eating better again, fell way off in December (so shameful)! This chick tries really hard to eat healthy at least 5 days a week, the other 2 days are treat days not cheat days. In traveling, there are only so many raw veggies I can munch on, I like salty crunch once in awhile. Fell in love with chick peas, garbanzos, ceci beans or whatever you want to call them, a few years ago, really love making a little fresh salad with them with a little cilantro & lime. But started roasting them, to give me that salty crunch I Crave! If ya didn't know chickpeas are a great source of protein & fiber.
Roasted Chick Peas
1 -16 oz can chick peas (well drained)
1/2 tsp. sea salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Add'l sea salt for sprinkling
Olive Oil (just used to grease cookie sheet)Preheat oven 450.
Lightly grease cookie sheet with olive oil, can also use Pam Olive Oil spray. In a bowl, put in your chick peas, that have been well drained.Now just sprinkle in seasonings, toss. Spread on cookie sheet. Bake 20-25 minutes.Bake chick peas about 10 min., then stir them around gently on cookie sheet.
Check about every 5 min. after that & stir, just to keep those little peas from burning.
When finished baking, can sprinkle on a little more sea salt, depending how salty you like things. If you are watching your sodium intake, probably do not want to add salt. These little chick peas should be crunchy, if still soft like inside, bake a little longer, just don't burn them, When cool, you can store them in zip lock bags. Perfect for munching.
*1 can chickpeas - 3.5 servings
1 serving - 6 g. protein 2-3 g. fat
This chick loves her roasted chick peas!
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