As i’ve mentioned previously in my roasted chickpea post, most people snack on chips but roasted chickpeas are one of my favorite foods to snack on – and they’re healthy! I know that sounds crazy but i’ve made these for a few of my friends and they’re already hooked! Don’t get me wrong I definitely snack on other goodies.
What’s another great thing about this recipe besides the fact it’s packed with protein and flavor? The fact that it takes about 3 minutes to prepare, duh! You can also make this recipe both sweet and savory. I’ve made this with cinnamon and sugar, honey, and a few other delicious ways! Cutting back on carbs, toss these chickpeas in your salad rather than adding croutons. You can bake just short enough to obtain a little crunch or longer for an extra crispy bite.
Crunchy roasted chickpeas flavored in low-sodium taco seasoning.
- 1 can Low-Sodium Chickpeas/Garbanzo Beans
- 2 Tbsp Olive Oil
- 1/2 packet Low-Sodium Taco Seasoning
- Salt & Pepper to taste
Preheat the oven to 425 degrees.
Rinse and drain the chickpeas. Option to pat dry a bit with a paper towel to remove excess moisture.
Mix the olive oil, taco seasoning, and salt & pepper with the chickpeas until evenly mixed and coated.
Place on a sprayed baking sheet (option to use foil on pan) and spread the chickpeas.
Bake for about 40-45 minutes, stiring every 10 minutes.
Remove from oven once golden brown and crispy.
Let cool and enjoy!*
*These are great for salad toppings and can be stored in an air tight container for a few days. I recommend storing after fully cooled.