SERVES 8
These roasted chickpeas are an easy, high-fiber snack that is affordable and great for adding to lunch boxes or satisfying hungry kids after school. You can adapt the seasonings to whatever your child likes, or make them with just olive oil and a pinch of salt. We like using garam masala as the seasoning for a curried version. An Italian version with sage, oregano, and rosemary is also very tasty.
2 15-oz. cans of chickpeas (garbanzo beans)
2 tablespoons olive oil, coconut oil, or other oil of choice
½ teaspoon salt
¼ teaspoon cinnamon (optional)
½ teaspoon ground cumin (optional)
¼ teaspoon chili powder (optional)
1. Preheat the oven to 350°F.
2. Drain the cans of chickpeas well, preferably using a small strainer or colander.
3. Spread the chickpeas on a rimmed baking sheet and dry with a clean kitchen towel or paper towels.
4. Drizzle the chickpeas with the olive oil, shaking to evenly coat them (or brush them with a basting brush).
5. Sprinkle the spices and salt over the chickpeas.
6. Roast in the oven for around 30 minutes, shaking occasionally, until brown and crispy.
7. Allow the chickpeas to cool completely before storing. They keep nicely in a paper bag for a day or two, assuming they have been well-roasted. You can also store them in the refrigerator and either eat them cold or recrisp them in the oven, if desired.
Note: We recommend this snack for older children, as it could be a choking hazard for toddlers.
NUTRITION FACTS PER SERVING: Calories 120 Total Fat 5g Protein 5g Total Carbohydrate 14g Dietary Fiber 4g Total Sugars 3g Added Sugars 0g