The Roasted Chickpea Craze

Okay, I'm doing it again. I'm hopping on the latest healthy snack bandwagon. I did it most recently with kale chips ( which come to find out, I do not like kale) and now with the chick pea. I've been reading a lot of people say chickpeas are so versatile, make them sweet, make them savory, it doesn't matter they're delicious. Well I was doubtful. The only time I've used chick peas is to make hummus but I'm up for trying new things. I decided to go the savory route because, well, because I was too afraid to go sweet. And I have to say they're pretty good. I think I may even try cinnamon and sugar next time now that I get the general idea.  The good part about these, besides that they're tasty and healthy is that they are actually pretty filling too.  My biggest complaint about most so called healthy snacks is that they are not filling so even after I scarf down a bowl of whatever is the popular treat, I'm still wanting to eat because I'm still starving!  Not the case here.  I think the chickpea is a snack that is here to stay in my home.

.Here's how I did mine:

Preheat oven to 425

Ingredients:

1 can garbanzo beans (chickpeas), drained, rinsed and DRIED in a kitchen towel
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp cayenne
1 T olive oil
1/2 tsp salt

In a large bowl combine all ingredients.
Spread out on a cookie sheet (mine was lined with nonstick foil)
Bake for 15 minutes.
Give them a quick toss and then bake another 15 minutes.
Enjoy.